Prepare three wide, shallow bowls for battering your chicken. Place the flour in one bowl and whisk in ½ teaspoon salt, ¾ teaspoons paprika and ½ teaspoon granulated garlic. Place the whisked eggs into the third bowl. Place the breadcrumbs in another bowl and whisk in the remaining salt, paprika and garlic.

Dredge each piece of chicken in flour, making sure they are completely coated.

One by one, transfer the chicken pieces into the egg mixture.

Carefully pick up the chicken pieces and allow the excess egg mixture to drip off. Place the chicken into the crumb mixture and completely cover with crumbs, pressing crumbs into the chicken to ensure that it is coated evenly. Transfer the coated chicken onto a clean platter.

Pour about 4 cups of oil into a medium sized pot. Heat the oil to 350 degrees fahrenheit. If you don’t have a thermometer, heat the oil over medium heat and drop a piece of corn flake crumb into the oil. Once the corn flake crumb begins to bubble and fry, the oil is ready.

In small batches and using a pair of tongs, place the chicken into the hot oil. Fry until the wings are golden brown and the chicken reaches an internal temperature of 165 degrees, 8-12 minutes.

Carefully remove the fried chicken from the oil and place on a paper towel lined platter. Repeat until you have used all of the chicken.

Serve immediately.