Dry and season the chicken

• Pat the chicken pieces thoroughly dry with paper towels.
• Season the chicken all over with the seasoning blend.

Prepare the wet and dry coatings

• Beat the eggs with the ice water in a bowl to make the wet mixture.
• Combine the flour and baking powder in a second bowl for the dry coating.

Heat the oil

• Pour the neutral, high smoke point oil into a pan and heat it to 167 °C.

Coat the chicken

• Dip each piece of chicken into the wet mixture, shaking off the excess.
• Press it into the dry flour mixture until fully coated.
• Let the coated chicken rest so the flour clings to the meat.

Fry the chicken

• Lower the chicken into the hot oil, dropping it away from you.
• Fry until deeply golden and crispy, then drain.