After rinsing the chicken pieces, for this recipe at least, I don’t dry them. Instead, place them directly into a bowl and sprinkle the pieces with the all-purpose seasoning to sit until ready for dredging. The chicken will be a little wet and that’s a good thing. The seasoning will stick and the wetness will help the flour to stick as well.
In a plastic or paper bag, add the flour and seasoning; tossing to blends. Pour 2-3 tablespoons of water into the flour and pinch with your fingertips to make “flakes” of flour that will stick to the chicken.
Add about 4-5 pieces of the damp seasoned chicken to the flour. Seal the bag tightly and shake it up while gently squeezing and pressing the flour on to the chicken. Set the floured chicken aside and continue with the rest.
Preheat oil to 325-350 degrees while the breaded chicken rests. Shake off any excess flour before placing it into the hot oil. Be sure to not overcrowd the pan. Fry the chicken for 9 minutes with the lid covering the pan before flipping for another 4-6 minutes. Internal temperature should read 165 degrees before removing from the pan and draining on paper towels or on a wire rack.