Description
Crispy and flavorful fried chicken with a perfectly seasoned coating. This classic recipe uses a double dredging technique for an extra crunchy crust and juicy interior, making it a delicious meal perfect for any occasion.
Ingredients
Scale
Chicken
- Chicken pieces (drumsticks, thighs, wings, or breasts) – about 2 to 3 pounds
Wet Ingredients
- 1 cup milk
- 2 large eggs, beaten
Dry Coating
- 2 cups all-purpose flour
- 2 tsp black pepper
- 2 tsp garlic powder
- 2 tsp paprika
- 1 tsp salt
- 1 tsp poultry seasoning
Instructions
- Prepare the seasoning mixture: In a large bowl, combine the all-purpose flour, black pepper, garlic powder, paprika, salt, and poultry seasoning. Mix thoroughly to ensure even distribution of spices.
- Mix wet ingredients: In a separate bowl, whisk together the beaten eggs and milk until fully blended.
- Dredge the chicken: Coat each piece of chicken first in the seasoned flour mixture, then dip it into the egg and milk mixture, and finally coat it again in the flour mixture. This double coating helps form a crispy crust.
- Heat oil: In a deep fryer or a large skillet, heat vegetable oil to 350°F (175°C). Make sure there is enough oil to submerge the chicken pieces for even frying.
- Fry the chicken: Carefully place the coated chicken pieces into the hot oil. Fry for about 12-15 minutes, turning occasionally to ensure golden brown and crispy coating on all sides. Confirm the internal temperature reaches 165°F (74°C) for safe consumption.
- Drain and serve: Remove fried chicken from oil and place on paper towels to drain excess oil. Serve hot and enjoy your crispy, juicy fried chicken.
Notes
- Use a meat thermometer to ensure chicken is cooked through to 165°F (74°C) internally.
- For a spicier kick, add cayenne pepper to the flour mixture.
- Maintain oil temperature to avoid greasy or undercooked chicken.
- Can substitute buttermilk for milk for added tenderness.
- Leftover fried chicken can be reheated in the oven to maintain crispiness.
