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In a large shallow dish, combine 2-⅔ cups of the flour with the garlic salt, paprika, 2-½ teaspoons of the pepper and the poultry seasoning. In a separate shallow dish, briefly beat the eggs with the water before adding the salt, remaining 1-⅓ cups flour and ½ teaspoon pepper. Dip each piece of chicken into the egg mixture and then into the flour mixture. Turn each piece until it is fully coated.
Heat the oil to 375°F in an electric skillet or deep-fat fryer. Fry the chicken a few pieces at a time, being careful not to overcrowd the pan. Cook until the chicken is golden brown and the juices run clear, about seven to eight minutes per side. Drain the chicken on a paper towel-lined plate or wire rack. Editor’s Tip: Hold the chicken warm in a 250° oven while you cook the remaining pieces. Keeping the chicken elevated will keep it crispy, so we like to line a baking sheet with an ovenproof cooling rack.