Pour vegetable oil into a deep pan or Dutch oven, filling it about 2–3 inches deep. Heat oil over medium-high heat until the temperature reaches 350°F (175°C).

In a large mixing bowl, whisk together the all-purpose flour, salt, black pepper, and cayenne pepper until well combined.

Take chicken pieces and coat them lightly in water to help the batter adhere better.

Dredge the damp chicken in the flour mixture, ensuring each piece is evenly coated.

For extra crunch, dip the coated chicken back into water and dredge it again in the flour mixture.

Place the batter-coated chicken into the hot oil and fry each piece for about 8–10 minutes, flipping occasionally.

Remove the fried chicken from the oil using a slotted spoon and place it on paper towels to absorb excess oil.