Ingredients:
2 cups all-purpose flour
2 tsp black pepper
2 tsp paprika
4 tsp garlic salt
1 tsp onion powder
1 tsp chili powder (optional)
1 tsp dried thyme or oregano
1 tsp baking powder (helps crispiness)
Wet Mix (for dipping):
2 eggs
1 cup milk or buttermilk
1 tsp hot sauce (optional)
Instructions:
Prepare the dry mix:
In a bowl, mix flour, black pepper, paprika, garlic salt, onion powder, chili powder, thyme, and baking powder.
Prepare the wet mix:
In another bowl, whisk eggs, milk (or buttermilk), and optional hot sauce.
Coat the chicken:
Dip chicken pieces in the wet mix.
Then coat fully in the dry flour mix.
For extra crispy: Dip again in wet mix and then in flour mix a second time.
Rest the chicken:
Let the coated pieces rest on a tray for 10 minutes so the crust sticks better.
Fry:
Heat oil to 175°C (350°F). Fry chicken for 12–15 minutes, depending on size, until golden and cooked through.
Drain & serve:
Place on a rack or paper towels. Enjoy with fries, coleslaw, or sauce!