Ingredients:
3–4 lbs chicken pieces (legs, thighs, wings, or breasts)
2 cups all-purpose flour
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon cayenne pepper (optional)
Wet Batter (optional for extra crunch):
2 large eggs
½ cup milk or buttermilk
For Frying:
Vegetable or peanut oil, for frying
Instructions:
Heat oil in a large skillet or deep fryer to 350°F (175°C).
In a large bowl, mix the flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.
If using the wet batter, whisk together the eggs and milk or buttermilk in a separate bowl.
Pat the chicken pieces dry with paper towels.
Dip each piece of chicken into the wet batter (if using), then dredge thoroughly in the seasoned flour mixture.
Carefully place the coated chicken into the hot oil, working in batches to avoid overcrowding.
Fry for 12–15 minutes, turning occasionally, until golden brown and cooked through.
Remove chicken from oil and drain on paper towels.
Let rest briefly before serving.
Enjoy!
