1. Prepare Seasoned Flour, Egg Dip, and Chicken:

• Cut the whole chickens into serving pieces (breasts, thighs, drumsticks, wings), or use pre-cut bone-in, skin-on pieces. Pat the chicken pieces thoroughly dry with paper towels – this is crucial for a crispy crust!
• In a large shallow plate or bowl, combine the 3 cups of all-purpose flour, 5 tablespoons seasoned salt, 3 tablespoons garlic powder, and additional salt and pepper to taste (if needed). Whisk thoroughly to ensure seasonings are evenly distributed.
• In a separate shallow bowl, lightly beat the 4 large eggs.
• Place a clean platter or baking sheet nearby to hold the dredged chicken.

2. Double-Dredge the Chicken:

• Working with one chicken piece at a time:
  • First Dredge: Roll or shake the dry chicken piece thoroughly in the seasoned flour mixture until completely coated. Shake off any excess flour.
  • Place the flour-coated chicken piece on the platter. Repeat with all chicken pieces.
  • Egg Dip: Once all pieces have their first flour coat, take one floured chicken piece and dip it completely into the beaten egg mixture, ensuring all sides are moistened. Let any excess egg drip off.
  • Second Dredge: Immediately return the egg-dipped chicken piece to the seasoned flour mixture. Roll or shake it again, pressing the flour mixture gently onto the chicken to ensure a thick, even coating.
  • Place the double-dredged chicken piece back on the platter (or a separate one for breaded chicken). Repeat the egg dip and second flour dredge for all remaining chicken pieces.

3. Heat the Frying Oil:

• Pour the vegetable oil into a deep-fryer or a large, heavy skillet (cast iron is ideal) to a depth of about 1 to 1.5 inches.
• Heat the oil over medium-high heat until it reaches 375°F (190°C) on a deep-fry thermometer. (If you don’t have a thermometer, a small pinch of the flour dredge dropped into the oil should sizzle vigorously and turn golden quickly, but not burn instantly).

4. Fry the Chicken (Multi-Stage Process):

• Stage 1 (Initial Fry & Brown): Carefully place the coated chicken pieces into the hot oil, skin-side down if applicable, being careful not to overcrowd the skillet (this will lower the oil temperature and result in greasy chicken – fry in batches if necessary).
• Fry for about 5 minutes on each side, until the coating is nicely golden brown and beginning to crisp.
• Stage 2 (Cook Through): Once browned on both sides, cover the skillet tightly with a lid and reduce the heat to low or medium-low. Continue to cook the chicken, covered, for about 10 minutes. This step allows the chicken to cook through gently with steam without the crust burning.
• Stage 3 (Final Crisp): Remove the cover from the skillet. Turn the heat back up to medium or medium-high. Continue to fry the chicken, uncovered, for another 5 minutes on each side. This final fry is to make the chicken crust extra crispy and deep golden brown.

5. Check for Doneness and Drain:

• The chicken is done when it is no longer pink at the bone, the juices run clear when pierced with a fork, and an instant-read thermometer inserted into the thickest part of a piece (near the bone but not touching it) reads 165°F (74°C).
• As batches are cooked, use tongs to carefully remove the fried chicken from the hot oil, allowing excess oil to drip back into the skillet.
• Drain the fried chicken thoroughly on paper towels. For even better crispiness, place the chicken on a wire rack set over paper towels or a baking sheet.
• If cooking in batches, you can keep the cooked chicken warm in a low oven (around 200°F / 95°C) on a wire rack while the remaining pieces fry. Ensure oil temperature returns to 375°F before adding the next batch.

6. Serve:

• Serve Millie Pasquinelli’s Fried Chicken hot and crispy with your favorite Southern sides. Enjoy!