Add flour, seasoned salt, spice mix and salt and pepper to a large zipper storage bag. Close bag and shake to mix ingredients. In a separate bowl, beat the eggs and water. In a second bowl, add the breadcrumbs. Bread a few pieces of chicken at a time by placing them in the floured storage bag and dredge them with flour. Remove chicken chunks from storage bag and coat lightly in egg mixture, then roll chunks in the breadcrumbs until they're coated. Place coated chicken chunks on a plate and continue process until all of the cut chicken is coated.

In a large nonstick skillet over medium heat, heat 1 1/2 to 2 inches of vegetable oil over medium-low to medium heat. Place 8 to 10 pieces of chicken in the oil using caution not to crowd the pan. Let the chicken chunks fry on the first side for about 3 minutes then carefully turn them over to brown on the other side. The chicken should cook until the breadcrumbs are deep golden brown.

Remove the chicken to a paper towel lined plate and repeat with the rest of the chicken is fried. Serve with your favorite dipping sauces and enjoy!