Crispy Chicken: Perfectly Crunchy Every Time!

Cut the chicken breast into bite-sized pieces or strips, depending on your preference.
Optionally, soak the chicken pieces in a small bowl of rock water (water mixed with a pinch of salt) for about 10 minutes to tenderize the meat and enhance crispiness.
Coat the Chicken:

Prepare a dredging station with all-purpose flour in one bowl and beaten eggs in another.
Take each piece of chicken and dip it first into the flour, then into the egg, making sure it’s evenly coated before returning it to the flour for a final coating.
Fry the Chicken:

Heat a good amount of oil in a frying pan or skillet over medium-high heat. Make sure the oil is hot enough (around 350°F or 175°C) by testing with a small piece of chicken—if it sizzles immediately, you’re ready to fry.
Fry the coated chicken in batches, making sure not to overcrowd the pan. Fry for about 4-6 minutes on each side, or until the chicken is golden brown and crispy.
Once cooked, remove the chicken from the oil and drain on paper towels to remove excess oil.
Serving and Storage Tips