In a large, deep skillet
, heat 1 inch of oil
to 350 degrees. Set a rack over a baking sheet
and line the rack with paper towels. Lift the chicken from the bowl, letting the excess batter drip back into the bowl. Fry the chicken in batches at 315 degrees, turning once, until golden and an instant-read thermometer inserted in the thickest part registers 160 degrees; about 18 minutes for wings and 20 minutes for thighs, breasts and drumsticks. Transfer the fried chicken to the rack and let stand for 5 minutes before serving.