Since no one else answered I'll say that I mix up some flour with salt, pepper, rosemary, oregano and some cayenne pepper. Dip in eggs (I don't separate - just kind of mix the yolk in with the white) then in the flour mix and then into hot oil. Let it seal on one side then flip, let that side cook all the way then turn again to finish off the first side. I like using peanut oil when I can but canola oil is cheaper and more readily available.
I can usually tell when my oil is just right but if you don't know take a bit of egg yolk on a fork and dip the flour then put the dab into the oil - if it bubbles and boils nicely then you are good to go. If it boils severely you are too hot and if it doesn't bubble at all it is not hot enough. My stove is usually around 6.5-7 with a cast iron dutch oven.
This is for deep frying, which is usually what I do. The point of deep frying is NOT to get your oil soaking in oil. You are using the oil to seal the food so all the flavor stays inside as it cooks from the outside in.
When it's done frying, put on a paper towl and sprinkle with a tiny bit more salt and cayenne if you wish - before it cools down.