Ingredients
Scale
- 2 lbs chicken pieces (drumsticks, thighs, and breasts)
- 2 cups all-purpose flour
- 2 tablespoons salt
- 1 tablespoon black pepper
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon celery salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon white pepper
- 2 large eggs
- 1 cup milk
- Vegetable oil, for frying
Instructions
- Prepare the seasoned flour by combining flour, salt, pepper, paprika, garlic powder, onion powder, thyme, oregano, celery salt, ground ginger, and white pepper in a bowl; mix well.
- Coat each chicken piece by dipping into the egg mixture, then dredging in the seasoned flour. Repeat for extra crispiness.
- Fry the coated chicken in hot oil at 325°F (160°C) for 6-8 minutes on each side until golden brown and cooked through.
- Drain excess oil by placing fried chicken on a wire rack lined with paper towels, then let it rest before serving.
Notes
- Use a meat thermometer to ensure chicken is cooked to 165°F (74°C).
- Don’t overcrowd the skillet while frying.
- Double dredge for a crunchier coating.
- Keep oil temperature consistent for optimal results.
- Let chicken rest to maintain crispiness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main dish
- Method: Frying
- Cuisine: American
- Diet: Meat-based
Nutrition
- Serving Size: 1 piece (approx. 4 oz)
- Calories: 400 Kcal
- Sugar: 1g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 100mg