In another shallow dish, combine flour, onion powder, paprika, salt and white pepper.
Toss chicken in flour mixture, then egg and flour again.
Place on a baking sheet or plate. Continue to repeat for all chicken.
Allow breaded chicken to sit at room temperature for 10-15 minutes. This allows the breading to harden and stick, preventing it from flaking off during cooking.
Heat oil in a large, shallow frying pan or cast iron skillet. Oil should be on medium-high heat and reach 350 degrees.
Working small batches, fry chicken. Small pieces should only take 5-6 minutes, being turned very 2 minutes. Cook until lightly browned and remove to a paper towel lined plate.
Serve hot with choice of sauces.
If you've tried this recipe, make sure to come back and let us know how you liked it!
*The amount of oil you will use depends on the pan you are using, I suggest a low sided frying pan or cast iron skillet. Anything with sides too high will essentially steam your chicken, making it soggy instead of crunchy. You also don't want to crowd the pan, so a larger surface space is ideal. Lastly, your chicken doesn't need to be submerged in oil. If you have about 1/2 inch, you'll be good.