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Fill a 9-inch cast iron or standard skillet with about 2 inches of oil. Start heating it over medium-high heat while you bread the chicken. (Keep an eye on it!)
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In a large bowl, mix the flour, salt and pepper.
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In another large bowl, beat the egg and water
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Dredge the chicken in the flour, coating well. Shake off excess flour and dip in the egg, the back in the flour.
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Set the chicken to the side to rest for about 5 minutes. (This helps the coating stick better)
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Check your oil temperature with a candy thermometer if necessary (you should be around 365-375 degrees) or drop in a little bit of flour–if it sizzles immediately, you can add one piece of chicken.
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If the chicken sizzles, add about 5 pieces at a time and cook until golden brown on that side–about 8 to 10 minutes or so.
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Turn, and repeat until all brown.
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Cook the rest of the chicken in batches.
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Transfer to a paper towel lined plate and sprinkle with a little more salt if needed.
