INGREDENT
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 2 tsp baking powder
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp smoked paprika
- 1 tsp cayenne pepper (optional, for spice)
- 2 tsp salt
- 1 tsp black pepper
- 2 large eggs
- 1 1/2 cups buttermilk (or regular milk with 1 tbsp vinegar)
- 2 lbs chicken (legs, thighs, wings, or breast pieces)
- Vegetable oil for deep frying
Instructions
- Prep the Chicken:
Rinse and pat dry the chicken pieces. Optional: soak in buttermilk for at least 1 hour or overnight for extra tenderness. - Make the Dry Mix:
In a large bowl, mix together flour, cornstarch, baking powder, garlic powder, onion powder, paprika, cayenne, salt, and pepper. - Make the Wet Batter:
In another bowl, whisk eggs and buttermilk until smooth. - Coat the Chicken:
Dip each chicken piece in the wet mixture, then coat thoroughly in the dry flour mix. Press the flour onto the chicken to form a thick crust. For extra crunch, repeat the dip and coat step (double dredge). - Heat the Oil:
In a deep skillet or fryer, heat vegetable oil to 350°F (175°C). - Fry the Chicken:
Carefully place chicken into hot oil, a few pieces at a time. Fry for 12–15 minutes, turning occasionally, until golden brown and cooked through (internal temp 165°F/74°C). - Drain & Serve:
Remove chicken and place on a wire rack or paper towels to drain. Serve hot with your favorite dipping sauce or sides like mashed potatoes and coleslaw.
Let me know if you want a spicy version or air fryer method too!