In a cast-iron medium pan (or heavy-duty skillet), fill halfway with canola oil. Warm the oil over medium-high heat for 5 to 7 minutes, or until the oil temperature is 335°.
One good way to determine if the oil is ready without a thermometer is to sprinkle a bit of flour into the hot oil. When the flour sizzles upon hitting the hot oil, the oil is ready.
Add the battered chicken to the oil. Work in batches to prevent overcrowding—cooking 4 to 5 pieces of chicken at a time is optimal.
Cook the chicken 8 to 10 minutes until the bottom side of chicken is golden.