fried chicken

Ingredients

• 1.5 lbs Chicken Pieces (Bone-in, Skin-on)
• 2 cups Milk
• 2 Large Eggs
• 1 tbsp Hot Sauce
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 2 cups All-Purpose Flour
• 1 tsp Paprika
• 1 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1/2 tsp Cayenne Pepper (optional)
• Vegetable Oil, for frying

Instructions

1. In a large bowl, whisk together milk, eggs, and hot sauce.
2. In a separate bowl, combine flour, paprika, garlic powder, onion powder, and cayenne pepper (if using).
3. Add chicken pieces to the milk mixture, ensuring they are fully submerged. Let marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
4. Remove chicken from marinade and dredge in seasoned flour, pressing to coat completely.
5. Heat vegetable oil in a large skillet over medium-high heat until shimmering (around 350°F/175°C).
6. Carefully add chicken to the hot oil in batches, being careful not to overcrowd the skillet.
7. Cook for 6-8 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C).
8. Remove chicken from skillet and place on a wire rack to drain excess oil.

Notes

• For extra crispy skin, pat the chicken dry with paper towels before dredging in flour.
• Using buttermilk instead of milk in the marinade adds a tangier flavor.
• Maintain oil temperature consistently for even cooking. Use a thermometer for best results.
• Storing: Fried chicken is best served immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for optimal crispness.