Hometown Buffet Fried Chicken (Copycat)

My reverse-engineered recipe for one of my favorites, Hometown Buffet's "Hand-Breaded Fried Chicken". PLEASE NOTE: The Nutritional Information listing here is inaccurate -- since only a fraction of flour, salt and eggs actually end up in the finished product. So be aware -- the suggested sodium, sugar, carbohydrate and calorie levels are ridiculously exaggerated!

• Ready In: 1 hr 30 mins
• Serves: 4-6
• Yields: 8 chicken pieces

Ingredients

• CHICKEN

• 8 -10  pieces  premium quality fresh chicken
•  salt & ground black pepper
•  vegetable shortening

• EGGWASH

• 4  beaten large eggs

• BREADING

• 2  tablespoons  Lawry's Seasoned Salt (use Lawry's brand only)
• 1  tablespoon ground black pepper
• 1  tablespoon yellow cornmeal
• 2  teaspoons poultry seasoning
• 1⁄2 teaspoon garlic powder
• 1⁄4 teaspoon lemon pepper
• 1⁄4 teaspoon white pepper
• 1⁄8 teaspoon cayenne pepper
• 1 3⁄4 cups all-purpose flour
• 1⁄4 cup cornstarch

• DEEP-FRYING OIL

•  canola oil

Directions

1. SPRINKLE chicken pieces with salt and pepper; RUB seasonings into chicken; COAT chicken with pure vegetable shortening (this will help seal in the juices).
2. MEASURE the BREADING ingredients -- except flour and cornstarch -into a large sealable container or a large zip-lock bag; SEAL the container; SHAKE to blend; OPEN container and add 1 3/4 cups all-purpose flour and 1/4 cup cornstarch; SEAL and shake again, until thoroughly combined.
3. BEAT 4 large eggs in a medium bowl for the EGGWASH.
4. DIP 1-2 pieces wet chicken at a time into the EGGWASH to coat.
5. PLACE wet chicken into the BREADING mixture container; SEAL container firmly; SHAKE chicken gently in all motions to thoroughly coat chicken.
6. TRANSFER chicken pieces onto a cooling rack when chicken is evenly and generously breaded; ALLOW chicken to rest and absorb the breading for a few minutes before frying.
7. PREHEAT deep-fryer manufacturer's recommended amount of canola oil; VERY SLOWLY heat oil in gradual increments to 315°F until preheated.
8. ADD breaded chicken to the elevated fry basket in deep-fryer without crowding.
9. LOWER the deep-frying basket with chicken very slowly into the hot oil; FRY chicken until golden and crisp, until fully cooked fully cooked and juices run clear (about 15-18 minutes, depending on chicken portion/size).
10. DRAIN on a wire rack over a baking sheet. NOTE: To keep chicken warm before serving, place chicken on a rack-fitted baking sheet covered with a sheet of foil in preheated 170°F oven; SERVE and enjoy!