Ingredients:Chicken3–4 lb chicken pieces (drumsticks, thighs, wings, or breasts)Seasoned Flour2 cups all-purpose flour2 teaspoons salt1 teaspoon black pepper1 teaspoon paprika1 teaspoon garlic powder1 teaspoon onion powder½ teaspoon cayenne pepper (optional)Wet Batter (optional, for extra crunch)2 large eggs½ cup milk or buttermilkFor FryingVegetable or canola oilInstructions:Prep the chickenPat chicken dry with paper towels. Lightly season with salt and pepper.Mix the flour coatingIn a large bowl, whisk together flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne.Prepare wet batter (optional)In another bowl, whisk eggs and milk or buttermilk until smooth.Coat the chickenFor classic fry: Dredge chicken directly in seasoned flour.For extra crunch: Dip chicken in wet batter, then dredge in flour. Press flour firmly onto the chicken.Heat oilHeat about 2 inches of oil in a deep skillet or pot to 350°F (175°C).FryFry chicken in batches, skin-side down first, for 12–15 minutes total, turning occasionally, until golden brown and fully cooked (internal temperature 165°F / 74°C).DrainRemove chicken and place on a wire rack or paper towels to drain.Serving TipsServe with mashed potatoes, coleslaw, or biscuits.Let chicken rest 5 minutes before serving for maximum juiciness.Optional VariationsAdd a teaspoon of sugar to the flour for extra browning.Swap milk for buttermilk for a tangier flavor.Sprinkle a little extra seasoning right after frying.Perfect crispy fried chicken every time.
Slap Ya Momma Fried Chicken
