Rinse and pat dry your chicken pieces. sprinkle with salt and pepper and place in the fridge. In a large bowl combine ketonia mix, garlic salt, onion powder, paprika, beau monde, and black pepper, mix well. Transfer mix to a paper bag. place one piece of chicken into the paper bag at a time and shake. Remove the chicken from the bag and place on a baking sheet. Repeat with the remaining chicken. Place back in the fridge while you heat your oil..

Heat your oil in your frying pan to 350*. Once oil is at 350*, carefully place your chicken into the oil. Cook for 5 minutes then flip the chicken and cook for another 5 minutes. Place the lid on and lower the heat to 300* and cook for another 5 minutes. Remove the lid & turn the heat back up to 350*. Flip the chicken one last time and cook for 5 minutes. Transfer the small chicken pieces to a cooling rack over a baking sheet to catch the drips. Large chicken breasts may need an extra 5 minutes. The internal temperature should read 165*. Let cool for at least 10 minutes before serving.