Description
This classic fried chicken recipe delivers crispy, golden-brown chicken pieces with a flavorful seasoned coating. The chicken is double-dredged in a seasoned flour mixture and an egg-milk wash, then deep-fried to perfection for a juicy interior and crunchy exterior. Perfect for a family meal or a comforting dinner.
Ingredients
Chicken
- Chicken pieces (drumsticks, thighs, wings, or breasts) – 4 servings
Coating Mixture
- All-purpose flour – 2 cups
- Black pepper – 2 tsp
- Garlic powder – 2 tsp
- Paprika – 2 tsp
- Salt – 1 tsp
- Poultry seasoning – 1 tsp
Egg Mixture
- Milk – 1 cup
- Large eggs, beaten – 2
For Frying
- Vegetable oil (for deep frying) – enough to fill deep fryer or skillet to 2-3 inches depth
Instructions
- Prepare Coating Mixture: In a large bowl, combine the all-purpose flour, black pepper, garlic powder, paprika, salt, and poultry seasoning. Mix thoroughly to ensure the spices are evenly distributed.
- Prepare Egg Mixture: In a separate bowl, whisk together the beaten eggs and milk until smooth and thoroughly combined to create the egg wash.
- Coat Chicken: Take each piece of chicken and first dredge it in the flour mixture, ensuring it is fully coated. Then dip the piece into the egg mixture. Finally, coat the chicken again in the flour mixture to create a double layer of coating for extra crispiness.
- Heat Oil: Pour vegetable oil into a deep fryer or large, deep skillet so that it reaches approximately 2 to 3 inches in depth. Heat the oil to a temperature of 350°F (175°C), checking with a thermometer for accuracy.
- Fry Chicken: Carefully place the coated chicken pieces into the hot oil without overcrowding. Fry the chicken for 12 to 15 minutes, turning occasionally to ensure even golden brown color and crispiness on all sides. Check that the internal temperature reaches 165°F (74°C) to confirm the chicken is fully cooked.
- Drain and Serve: Remove the fried chicken pieces from the oil and place them on paper towels to drain excess oil. Serve the fried chicken hot for the best taste and texture.
Notes
- Ensure oil temperature remains steady at 350°F to avoid greasy or undercooked chicken.
- Use a meat thermometer to check for doneness to guarantee food safety and juiciness.
- For extra flavor, marinate chicken in buttermilk and spices before coating, if time allows.
- Do not overcrowd the pan when frying to maintain oil temperature.
- Adjust seasoning in the flour mix according to taste preferences.
