Ingredients:
Chicken
- 3–4 lb chicken pieces (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)
Wet Batter (optional, for extra crunch)
- 2 large eggs
- ½ cup milk or buttermilk
For Frying
- Vegetable or canola oil
Instructions:
- Prep the chicken
Pat chicken dry with paper towels. Lightly season with salt and pepper. - Mix the flour coating
In a large bowl, whisk together flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne. - Prepare wet batter (optional)
In another bowl, whisk eggs and milk or buttermilk until smooth. - Coat the chicken
- For classic fry: Dredge chicken directly in seasoned flour.
- For extra crunch: Dip chicken in wet batter, then dredge in flour. Press flour firmly onto the chicken.
- Heat oil
Heat about 2 inches of oil in a deep skillet or pot to 350°F (175°C). - Fry
Fry chicken in batches, skin-side down first, for 12–15 minutes total, turning occasionally, until golden brown and fully cooked (internal temperature 165°F / 74°C). - Drain
Remove chicken and place on a wire rack or paper towels to drain.
Serving Tips
- Serve with mashed potatoes, coleslaw, or biscuits.
- Let chicken rest 5 minutes before serving for maximum juiciness.
Optional Variations
- Add a teaspoon of sugar to the flour for extra browning.
- Swap milk for buttermilk for a tangier flavor.
- Sprinkle a little extra seasoning right after frying.
Perfect crispy fried chicken every time.