Season the flour generously with salt, pepper and garlic powder. (Some prefer to dip chicken in buttermilk or milk before flouring). You may also put the flour into a bag or large freezer or plastic bag and shake the flour.
Dredge the chicken in flour until coated on all sides.
Shake off any excess flour.
Pour enough vegetable oil into a heavy deep skillet (cast-iron is perfect) or an electric skillet to fill it to 1-2 inches.
You can also use a deep fryer.
Heat over medium heat to 375 degrees. (A small cube of bread dropped in the oil will brown in about 30 seconds.)
Add only as many pieces of chicken as will fit without touching.
Cook them, turning them once, until cooked through (no trace of pink remaining in the center) and deep golden brown, about 15-18 minutes for dark meat, 12-15 for white meat.
Use a long-handled fork or tongs to prevent getting splattered.