You should fry chicken at 350 degrees F for 12 to 25 minutes depending on the size and type of chicken pieces you're frying.
When frying chicken you should aim for the thickest part of the chicken meat to reach at least 165 F to ensure that the chicken is fully and safely cooked.
Larger pieces of chicken such as chicken thighs or chicken drumsticks take longer to cook than smaller pieces of chicken like chicken wings or boneless chicken breasts.
Deep frying chicken takes around 12 to 15 minutes to fully cook the chicken and pan frying chicken often takes around 6 to 8 minutes per side.
When the chicken is fully cooked, the chicken should have a deep and golden brown color, and as the chicken cooks, the large bubbles, that rise when you first put the chicken in will get smaller and the overall frying sound will also become less robust.
And when chicken is fully cooked, the chicken when pierced should produce clear and translucent juices and not red or pink juices.
The best seasoning for chicken is garlic powder, paprika and even salt and pepper.
Other seasonings that are great for chicken are Cumin, Rosemary and curry Powder.
You can also make a chicken seasoning by using 1 tsp of sea salt flakes, 1 tsp of black pepper, 1 tsp paprika, 1 tsp garlic granules, 1 tsp onion granules, 1 tsp dried thyme and 1 tsp dried oregano.
When seasoning chicken you should apply the oil to the chicken before seasoning.
The oil acts as a binder to help the seasoning stick to the chicken, especially for dry rubs.
This also adds flavor and helps distribute heat for faster and more even cooking of the chicken, which can help seal in moisture for the chicken.
And for best results you should drizzle oil, rub the oil in to coat the chicken and then add and gently press on the seasonings.
Season the chicken on both sides with a nice sprinkle of flaky salt and lots of freshly ground pepper before you cook the chicken.
This will give you a solid flavor base.
And to keep the chicken moist, use a wet or dry brine, a marinade, especially with yogurt or some mayonnaise, or use a basting liquid like stock or water.
You can also season the chicken generously with some salt and allow it to sit before cooking, which is a process that is known as dry brining, which also helps the chicken retain moisture.
And other methods also include cooking with fat like olive oil, using a non stick spray, or adding a protective coating of starch and baking soda that is also known as velveting.