The easiest way to deep fry chicken is to follow the basic steps for properly frying chicken, which include tenderizing chicken pieces in a brine or milk mixture, allowing chicken to rest before cooking and cooking a few pieces at a time in hot oil.
To make a brine mixture for fried chicken, add 2 quarts water to a large bowl, and stir in 1/2 cup table salt and 1/2 cup sugar, which is ideal for tenderizing 4 pounds of chicken. Allow chicken pieces to soak in the brine for no longer than one hour. If using the milk method, add chicken pieces to a pan and cover them with 3 to 4 cups of milk. Cover with plastic wrap, and refrigerate for at least two hours. Depending on the recipe, dredge the chicken in a flour mixture that contains seasonings such as salt and pepper. The recipe may require resting the chicken before or after dredging.
A key part of frying chicken correctly is making sure the oil is heated to a temperature of 350 to 375 degrees Fahrenheit. After the chicken pieces are added to the oil using tongs, the oil temperature drops down to between 300 and 325 degrees, which must be maintained during the cooking process. Transfer cooked chicken to a wire rack or paper towel for draining.