DIRECTIONS

1. COMBINE flour, salt, pepper, garlic powder and red pepper in paper or resealable plastic bag.
2. WHISK eggs in shallow bowl. Add chicken to flour mixture, 2 to 3 pieces at a time, shaking bag to coat completely. Dip in egg, then return to flour mixture to coat.
3. HEAT shortening to 350°F in 12-inch skillet over medium heat.
4. FOR BREASTS: Add chicken to skillet. Cook, uncovered, 6 to 8 minutes per side until deep golden brown and internal temperature reaches 165°F. Drain on paper towels.
5. FOR THIGHS: Add chicken to skillet. Cook, uncovered, 6 to 8 minutes per side until deep golden brown and internal temperature reaches 165°F. Drain on paper towels.
6. FOR TENDERS: Add chicken to skillet. Cook, uncovered, 3 to 5 minutes per side until deep golden brown and internal temperature reaches 165°F. Drain on paper towels.