Clean chicken
pieces under cold running water, then soak for at least one hour in 2-3 quarts of water with 1tbsps of salt
added. Remove from water and pat dry with paper towels and place in a bowl. Add egg to chicken, then season with
half of the seasoning, mix well. Combine the flour and remainder of seasonings
in a paper or heavy plastic bag. Add chicken pieces 2 or 3 at a time and shake until well
coated.
Put the oil in a heavy skillet deep
enough to hold chicken pieces and heat to a temperature of 360
degrees. Fry the chicken uncovered for a total of 12 minutes for white meat and 14 minutes for dark meat, turning
with tongs 2 or three times during frying for even browning. Remove from the pan, drain on paper towels, let rest
for 5 minutes and serve