One 2 1/2- to 3-pound whole chicken, cut into 8 pieces
2 large eggs, beaten
2 cups all-purpose flour
a deep-frying thermometer
Fill a Dutch oven, cast-iron skillet or deep-fryer with enough oil for deep-frying. Heat the oil to 250 degrees F.
Combine the granulated garlic, black pepper, salt and cayenne in a bowl; sprinkle all over the chicken. Dip the chicken pieces in the beaten eggs and then in the flour. Shake excess flour from the chicken and fry in batches until cooked through, stirring occasionally; bring the temperature back to 250 degrees F between batches.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.