Carefully shake off any excess marinade before dredging each piece in the seasoned flour mixture, pressing lightly to ensure the coating sticks well.
Heat the vegetable oil in a deep pot or skillet to around 350°F. Use enough oil so the chicken pieces can be fully or mostly submerged during frying. Be cautious and always fry in batches to avoid overcrowding the pan.
Cooking time may vary depending on the size of the chicken, but each piece should be cooked through with an internal temperature of 165°F.
When done, remove the chicken and let it rest on a wire rack or paper towel-lined tray. This helps drain excess oil and keeps the crust crisp. Avoid stacking the pieces immediately after frying.
Once all chicken is fried and rested, garnish with chopped fresh parsley and lemon wedges if desired. Serve hot and enjoy with your favorite sides like mashed potatoes, coleslaw, or cornbread.
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