Heat 2 inches oil in a large skillet over medium-high heat.

Beat eggs thoroughly in a shallow bowl. Sift flour, sage, salt, black pepper, onion powder, and garlic powder together into a separate bowl to combine.

Dip chicken pieces into beaten egg; lift up so excess egg drips back into the bowl. Dredge in flour mixture until thoroughly coated; shake off excess.

Lower chicken carefully into the hot oil; fry until golden brown on first side, about 10 minutes. Reduce heat to medium; flip chicken and fry on second side until golden brown and no longer pink inside, about 20 minutes more. An instant-read thermometer inserted into the thickest part of a thigh should read 165 degrees F (74 degrees C).