Ingredients:
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)
Chicken:
3–4 pounds chicken pieces (drumsticks, thighs, wings, or breasts)
Wet Batter (optional for extra crunch):
2 large eggs
½ cup milk or buttermilk
For Frying:
Vegetable oil, for deep frying
Instructions:
In a large bowl, whisk together the flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper until evenly combined.
In a separate bowl, beat the eggs with the milk or buttermilk until smooth.
Pat the chicken pieces dry with paper towels.
Dip each piece of chicken into the wet batter, allowing excess to drip off, then dredge thoroughly in the seasoned flour mixture.
For extra crunch, repeat the wet batter and flour coating once more.
Heat oil in a deep skillet or heavy pot to 350°F (175°C).
Carefully place the coated chicken into the hot oil, frying in batches without overcrowding.
Fry until golden brown and fully cooked, about 12–15 minutes, turning occasionally.
Remove chicken from the oil and drain on a wire rack or paper towels.
Let rest for a few minutes before serving.
Enjoy!