Extra Crispy Fried Chicken

Directions

1. Rinse chicken pieces with cold water and pat dry with paper towels.
2. In a shallow bowl, beat the eggs with the milk. Stir in salt, pepper, and garlic powder. Submerge the chicken in this mixture for 5–10 minutes.
3. In a large zip-top bag, combine the flour and seasoned salt (if using). Add chicken pieces a few at a time and shake until completely coated.
4. Shake off excess flour and place chicken on a wire rack to dry slightly; this helps the crust stay crisp.
5. Heat oil in a deep skillet or fryer to 350°F (175°C). Carefully add chicken thighs and drumsticks first and fry for several minutes.
6. Add remaining pieces, making sure not to overcrowd the pan. Fry, turning once, until all pieces are golden brown and cooked through (internal temp 165°F / 74°C).
7. Remove chicken and drain on paper towels. Let rest for a few minutes before serving.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 25–35 minutes
• Total Time: 40–50 minutes
• Servings: 4–6
• Difficulty: Medium

Variations & Substitutions

• Use buttermilk instead of milk for extra tender chicken.
• Add paprika, cayenne, or chili powder to the flour for spicy crust.
• Substitute chicken thighs and drumsticks with wings for a party-style version.
• Try a double-dredge method (flour, egg wash, then flour again) for extra crunch.

Serving Suggestions