Slice chicken into 1/2 inch thick pieces about 3 inches long. Use the flat of the knife blade to press down on the chicken to about 1/4 inch thick slices.
In a large mixing bowl beat 2 eggs add 1 cup of flour 12 ounces of beer (one bottle) and 1 tsp of salt add seasoning.
Pour about 1 inch of vegetable oil in a large frying pan and turn stove to medium low temp. (on my stove the best results were 3.5 temp out of 10 but test your own. A single piece will cook faster than a pan filled with chicken as a full pan will drastically cool the oil.)
Dip chicken in batter coating the entire piece and lay the battered chicken into the hot oil. Turning the chicken when the edges are a light golden brown. Remove when batter is golden brown all around. (make sure to check the chicken cutting open a large piece to make sure it's thoroughly cooked.)
