First, begin by cutting your chicken into strips (if using breast meat). You can start by laying the breast flat then slicing directly down the middle leaving you with two halves. Cut the halves in half again. (Depending on the size of the chicken breast you may need to cut the slices into thirds or even fourths.) Your cuts should be about 2 inches wide. If they are too long for your pan you can cut the longer strips into halves.

Next, start heating up your oil for frying. (I use a cast iron skillet for frying because it holds the heat best.) Different oils take longer to heat than others but you want them all at about 360-375 degrees. Be very careful of yourself, pets, and children as oil can splash and sizzle easily at these temperatures.

While the oil is heating, combine sourdough starter and eggs in a large bowl. Place the slices of chicken into the mixture and allow to rest.

In a separate large bowl, mix together flour, salt, pepper, paprika, and cayenne.

When the oil comes to temperature, move strips of chicken to the flour mixture a few pieces at a time. Coat them well in the flour (the kitchen was made for messes so don't worry about that!). Move them to the hot oil and repeat the process until your pan is full.

It is okay if the chicken is not fully submerged in the oil. Cook the chicken on the first side until it is golden brown (about 4-5 minutes), then flip it over. Cook another 5 minutes or until the chicken is golden and crispy all the way around. Remove from heat onto a plate (I like to line my plate with paper towels to absorb the remaining oil.).

Repeat steps 5 and 6 until all the chicken is gone.