🔥 Instructions
Set Up Dredging Station
Dish 1: Whisk together eggs and milk.
Dish 2: Mix flour, paprika, poultry seasoning, salt, and pepper.
Double Dredge the Chicken
Dip each piece of chicken in the egg mixture. Let excess drip off.
Dredge in seasoned flour until fully coated.
Repeat both steps for extra crunch.
Let battered chicken rest for 15–30 minutes before frying.
Fry the Chicken
Heat 2–3 inches of oil in a Dutch oven or heavy pot to 325°F (163°C).
Carefully add chicken in a single layer (don’t overcrowd).
Fry for 15–18 minutes, turning as needed, until golden brown and crispy.
Maintain the oil temp throughout frying.
Drain & Serve
Transfer fried chicken to a wire rack (not paper towels).
Sprinkle with extra salt and pepper if desired.
Serve hot for ultimate crispiness.
🧑🍳 Pro Tips for Crispy Perfection
✅ Use bone-in, skin-on chicken for max flavor.
✅ Double-dredging is key for that thick, crunchy crust.
✅ Let the coated chicken rest before frying.
✅ Keep oil at 325°F — use a thermometer.
✅ Add a pinch of baking powder to the flour for even more crispiness.
🍗 Storage & Reheating
Store leftovers in the fridge for 3–4 days.
Reheat in a 400°F (200°C) oven for 10–15 minutes to restore crispiness.
Not ideal for microwaving—it’ll lose the crunch.
🔁 Variations
Spicy: Add cayenne pepper or hot sauce to the egg mix.
Citrus Zing: Grate lemon/orange zest into the flour for brightness.
Cheesy Crust: Add finely grated Parmesan to the flour mix.
Buttermilk Marinade: Soak chicken in buttermilk for 4–6 hours before coating for extra tenderness.
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