How to make fried chicken

How do you fry chicken so it's crisp on the outside and juicy inside? 

1. Select your choice of breasts, backs and wings. Avoid extremely plump pieces and dark meat, which tend to burn on the outside before the meat is fully cooked. Wash and pat chicken dry with paper towels.
2. Beat eggs in a deep bowl. Dip chicken pieces into the egg wash, completely covering them. (Some cooks bathe the chicken in buttermilk, but eggs will make the skin crispier) Liberally season egg-washed chicken with salt, pepper and garlic salt.
3. Fill a shallow baking pan with all-purpose flour. Dredge chicken pieces in the flour until completely coated.
4. Restaurants use a commercial deep fryer, but at home, filling a large, deep, heavy pot with canola oil is a good substitution. Heat the oil on high until it reaches about 350 degrees. Use long tongs to drop a few chicken pieces, one at a time, into the pot. Don't crowd the pot; allow enough room for chicken to float freely in the oil.
5. Each batch of fried chicken takes about 15 minutes. The chicken is done when it floats to the top of the oil and the skin is slightly browned.
6. Remove the chicken and allow the pieces to drain on paper towels. Place the first batch of chicken in the oven and keep warm while cooking the remaining pieces.