Directions
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Prepare the Coating
In a large bowl, combine the flour, salt, black pepper, paprika, garlic powder, and onion powder. This mixture is crucial as it provides a tremendous flavor to the chicken. -
Dredge the Chicken
Take your chicken pieces and dredge them in the flour mixture. Make sure each piece is well-coated to achieve that satisfying crunch on the outside. -
Heat the Oil
In a deep skillet, pour enough oil to cover the bottom—about 1-2 inches deep—and heat it over medium-high heat. You want the oil hot enough to fry the chicken evenly and create a tremendous crispiness. -
Fry the Chicken
Carefully place the chicken pieces in the hot oil, ensuring not to overcrowd the skillet. Fry the chicken in batches for about 10-15 minutes per side, or until golden brown and cooked through. You can check the internal temperature; it should reach 165°F (75°C) for safe consumption. -
Drain and Serve
Once fried, remove the chicken from the skillet and place it on a plate lined with paper towels to drain any excess oil. Serve hot, and enjoy the tremendous flavor that comes with each bite.
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