This recipe was passed on to me from a county club I used to work at as a teenager. The breading is thin and crispy, not the thick flour kind. Its so easy and its a delicious meal for the family. The perfect comfort food!
In a large bowl beat the eggs and add the chicken to coat.
In another large bowl with a lid, mix together the flour, cornstarch, garlic powder, salt, pepper and accent seasoning.
Preheat oil to 375°F I would recommend using a thermometer to monitor the temperature - temperature is important. A clip-on candy/deep-fry thermometer should be kept in the pot at all times, so that you can monitor the temperature accurately.
Add the chicken to the flour mixture and place the lid on the bowl. Shake the bowl vigorously to coat the chicken.
Let the chicken rest for 10 minutes before frying. You can preheat your oil at this time.
When the oil has reached 375° F carefully add the chicken to the oil. Try not to overcrowd, the temperature of the oil will drop but you don't want it to drop below 300°F Keep it at 300° F to 325° F while the chicken fries.
Fry chicken for 8-12 minutes each side, turning the chicken over half way through (ensure chicken is cooked to an internal temperature of 165° F when using an instant read thermometer).
Drain the chicken on paper towels. You can place in a 170° F oven to keep the chicken warm if you have more chicken to fry.
When frying more chicken let the oil get back up to 375° F again.