🛒 Ingredients
Chicken
2–3 lbs chicken (drumsticks, thighs, wings, or breasts)
Seasoned Flour
2 cups all-purpose flour
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon cayenne pepper (optional, for heat)
Wet Batter (for extra crunch)
2 large eggs
½ cup milk or buttermilk
For Frying
Vegetable oil or peanut oil (enough for deep frying)
👩🍳 Instructions
Prep the Chicken
Pat chicken dry with paper towels. Lightly season with salt and pepper if desired.
Mix the Flour
In a large bowl, whisk together flour, salt, pepper, paprika, garlic powder, onion powder, and cayenne.
Make the Wet Batter
In a separate bowl, whisk eggs and milk (or buttermilk) until smooth.
Coat for Maximum Crunch
Dip chicken into flour mixture
Dip into egg mixture
Dip back into flour, pressing firmly
👉 For extra crispy, repeat the egg + flour step once more.
Rest the Coating (IMPORTANT)
Place coated chicken on a rack or tray and let rest 10–15 minutes. This helps the coating stick.
Heat the Oil
Heat oil to 350°F (175°C) in a deep skillet or fryer.
Fry the Chicken
Fry in batches (don’t overcrowd):
Dark meat: 14–16 minutes
White meat: 12–14 minutes
Turn occasionally until golden brown and internal temp hits 165°F (74°C).
Drain & Serve
Drain on a wire rack or paper towels. Sprinkle lightly with salt while hot.
🔥 Pro Tips
Buttermilk = juicier chicken
Add 1 tbsp cornstarch to flour for ultra crunch
Serve with hot sauce, honey, or biscuits 😋