Description
A simple and crispy fried chicken recipe that skips buttermilk for an easy alternative.
Ingredients
Scale
- 2 pounds chicken thighs and drumsticks
- 1 cup all-purpose flour
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 egg, beaten
- 1/2 cup water
- Vegetable oil for frying
Instructions
- In a bowl, mix the flour, garlic powder, onion powder, smoked paprika, salt, and black pepper.
- In another bowl, whisk the egg and water together.
- Dip each chicken piece in the egg mixture, then coat evenly in the flour mixture.
- Heat vegetable oil in a deep fryer or large skillet to 350°F (175°C).
- Fry the chicken pieces in batches for 15-20 minutes, turning occasionally, until golden brown and cooked through.
- Remove and drain on paper towels.
Notes
For extra crispiness, let the coated chicken rest for 10-15 minutes before frying. Ensure oil is not too hot to avoid burning.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Method: Main Course
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 1g
- Fat: 25g
- Carbohydrates: 25g
- Protein: 30g