Slice the chicken. Tear off the tender. That will be one piece. Then tear the breast apart at the muscle, removing any pieces of white fat or cartilage. Then slice the largest part of the breast by first slicing it down the middle (so it has half the thickness), then slicing those pieces into two or three, depending on how large they are. Following this method, you should have six or seven pieces of chicken per breast.

Add chicken to a large bowl of ice water. Soak overnight, or at least one hour.

Heat oil in a deep fryer.

In a resealable plastic bag, combine flour, salt, onion powder, black pepper, and sugar.

Remove chicken from the ice water and dredge in the flour, making sure to coat completely. Drop into the hot oil and fry for four to five minutes. As you remove each chicken piece, let the oil drain back into the fryer. Then place in a paper towel-lined pan. Sprinkle with coarse salt while warm.