Description
This classic Fried Chicken recipe delivers crispy, golden-brown chicken pieces with a flavorful, seasoned coating. Perfectly juicy on the inside and crunchy on the outside, it’s a timeless comfort food that’s simple to make and sure to please the whole family.
Ingredients
Chicken
- Chicken pieces (drumsticks, thighs, wings, or breasts) – 4 servings
Wet Mixture
- Milk – 1 cup
- Large eggs – 2, beaten
Dry Coating
- All-purpose flour – 2 cups
- Black pepper – 2 teaspoons
- Garlic powder – 2 teaspoons
- Paprika – 2 teaspoons
- Salt – 1 teaspoon
- Poultry seasoning – 1 teaspoon
Oil
- Vegetable oil – enough for deep frying (approximately 4 cups)
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 create an even seasoned coating.
- Prepare Egg Mixture: In a separate bowl, whisk together the beaten eggs and milk until well combined to form the wet dipping mixture.
- Coat Chicken: Take each piece of chicken and dredge it first in the flour mixture, ensuring it is completely coated. Then dip it into the egg and milk mixture, completely covering it. Finally, coat the chicken again in the flour mixture for an extra crispy crust.
- Heat Oil: Pour vegetable oil into a deep fryer or a large heavy skillet so it’s deep enough to submerge the chicken pieces. Heat the oil to 350°F (175°C), maintaining this temperature for proper frying.
- Fry Chicken: Carefully place the coated chicken pieces into the hot oil. Fry for about 12 to 15 minutes, turning occasionally, until the chicken becomes golden brown and crispy on all sides. Use a meat thermometer to confirm the internal temperature reaches 165°F (74°C) for safe consumption.
- Drain and Serve: Remove the fried chicken from the oil using tongs and let it drain on a plate lined with paper towels to remove excess oil. Serve hot for the best taste and texture.
Notes
- Make sure the oil is at the right temperature (350°F) to ensure crispy, non-greasy chicken.
- Do not overcrowd the pan; fry in batches if necessary to maintain oil temperature.
- Use a meat thermometer to ensure the chicken is fully cooked and safe to eat.
- Let the chicken rest on paper towels after frying to absorb any excess oil.
- This recipe works well with a variety of chicken cuts, including drumsticks, thighs, wings, or breasts.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
