Chicken

Rinse chicken with cold water; shake off excess water.
Roll chicken in Flavor-Crisp. Discard any remaining Flavor-Crisp.
Fry at 375°F for approximately 5-7 minutes until internal temperature is 165°F. Make sure chicken is cooked thoroughly.
Once the chicken is cooked, remove it from the oil using tongs and place it on a wire rack or a paper towel-lined plate to drain off any excess oil.

Rinse chicken with cold water; shake off excess water.
Roll chicken in Flavor-Crisp. Discard any remaining Flavor-Crisp.
Heat the oil in a frying pan over medium-high heat. You'll want enough oil to come up to about 1/4 inch on the sides of the pan.
Add the breaded chicken to the pan. Cook the chicken for about 6-8 minutes, flipping it halfway through.
Confirm the internal temperature of the chicken reaches 165°F and then remove from the pan and place it on a paper towel-lined plate to drain off any excess oil.

Preheat your air fryer to 400°F.
Rinse chicken with cold water; shake off excess water.
Roll chicken in Flavor-Crisp. Discard any remaining Flavor-Crisp.
Using an oil sprayer, spray breaded chicken with thin coat of oil.
Air fry at 400°F for approximately 10-12 minutes, flipping it over halfway through cooking. Spray with additional oil as needed. Cook until internal temperature is 165°F. Make sure chicken is cooked thoroughly. The exact cooking time may vary depending on the size and thickness of the chicken.

Preheat your oven to 400°F.
Rinse chicken with cold water; shake off excess water.
Roll chicken in Flavor-Crisp. Discard any remaining Flavor-Crisp.
Using an oil sprayer, spray breaded chicken with thin coat of oil or cooking spray.
Bake at 400°F for approximately 20-25 minutes, flipping it over halfway through cooking. Spray with additional oil as needed. Cook until the internal temperature is 165°F. Make sure chicken is cooked thoroughly.