Gather all ingredients before starting the recipe.
Season chicken an hour before frying. If you have the time, allow an additional hour in your refrigerator, uncovered, to dry the chicken pieces.
Heat about 2 cups of canola oil in a very large skillet over medium high heat for about 2-3 minutes. The quantity of the oil will depend on the size of your skillet. You will be ‘shallow frying’ so the oil must only cover about 1/3 of the height of the food.
Set up a dredging station on a large sheet of parchment paper. Whip eggs with a fork and set in the middle.
Dredge the chicken in flour, then egg and finally bread crumbs.
Drop few bread crumbs in the oil and if they immediately sizzle, the oil is hot enough.
Gently lower as many pieces of chicken as can fit in the pan without crowding and fry over medium to medium high heat until the first side turns a dark golden color, about 10 minutes.
Flip the chicken pieces, and lower the heat to medium and cook for another 10-15 minutes. If the sides of some of the pieces have not browned, prop the chicken up against another piece to get the sides all evenly cooked.
Remove chicken to a platter and serve with mashed potatoes.