1-First, heat 1 inch of frying oil in a deep skillet over medium-high heat until it reaches 350-375°F. You can test this by dropping in a breadcrumb if it sizzles right away, you’re good to go. This step is crucial for achieving that golden brown perfection without making the chicken greasy.

2-Next, prepare the chicken by butterflying the breasts and pounding them to about ½-inch thickness; for thighs, just trim the fat and open them flat. Season everything with garlic powder, salt, and pepper to bring out the flavors. Setting up your breading station comes next: use three shallow bowls one with seasoned rice flour, one with beaten eggs, and one with panko breadcrumbs, all mixed with a bit of salt, pepper, and garlic powder for extra taste.

3-Dredging and Frying Process Now, dredge each piece of chicken: coat it first in the flour, then dip it in the egg, and finally press it firmly into the panko, shaking off any excess. Fry the chicken in batches to avoid overcrowding, cooking for 3-4 minutes per side until it’s golden brown and fully cooked. Once done, drain on paper towels and add a light sprinkle of salt while it’s still warm.

4 Serve it immediately for the best crunch, perhaps with a simple sauce.