Place chicken pieces in a plastic bag, and refrigerate for several hours, just to let the flavor penetrate. Pour some flour in a shallow dish, about 1 1/2 cups. If you like, you can season the flour with a little more Cayenne, salt and black pepper. Whisk everything together.
In a small bowl, whisk the eggs and pour into a flat dish. Dip the chicken first in the egg, then in the flour. Place the chicken pieces on a rack, or just place into another dish. Let it rest for at least 15 minutes.
Pour the oil in a heavy skillet with deep sides to a depth of 2 to 3 inches. Heat the oil to about 335º F. I clip a cooking thermometer to the side of the pan. Try to keep the oil as close to 335º F during the frying process as you can. If you have a deep fryer, don’t put too many pieces in at once because the chicken cools the oil.
If you are using a pan, you will need to fry the chicken about 10 minutes per side.
Laissez les bons temps rouler!
Not quite, but almost Cajun!