Description
This fried chicken delivers everything you love—crispy coating, juicy interior, and loads of flavor—without the need for buttermilk. A simple egg and seasoned flour dredge is all it takes to create golden, crunchy perfection. Perfect for a comforting dinner or crowd-pleasing weekend treat.
Ingredients
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1.5 lbs chicken drumsticks (or substitute with thighs, wings, or legs; skin-on for best results)
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2 large eggs
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1 cup all-purpose flour
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Salt, to taste
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Black pepper, to taste
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1 teaspoon paprika powder
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½ teaspoon onion powder
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½ teaspoon dried thyme
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½ teaspoon dried rosemary
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¼ teaspoon cayenne pepper
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Oil for frying (vegetable, canola, or peanut oil work well)
Instructions
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Season the Chicken:
Pat chicken dry and season generously with salt and pepper. -
Prepare the Coatings:
In one bowl, beat the eggs.
In another bowl, combine flour with paprika, onion powder, thyme, rosemary, cayenne pepper, and a few extra pinches of salt and black pepper. -
Double Dredge:
Coat each chicken piece in the seasoned flour mixture, then dip into the egg wash, and return once more to the flour for a second coat. Press the flour on firmly to help it stick. -
Heat the Oil:
In a deep skillet or heavy-bottomed pot, heat about 2 inches of oil over medium-high heat until it reaches 350°F (175°C). -
Fry the Chicken:
Working in batches, fry chicken pieces for about 5 minutes per side or until deeply golden and cooked through (internal temperature should reach 165°F/74°C). -
Drain and Serve:
Transfer fried chicken to a wire rack to drain excess oil. Serve hot with your favorite sides like mashed potatoes, coleslaw, or biscuits.
Notes
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No thermometer? Drop a bit of flour into the oil—if it sizzles immediately, it’s ready.
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Don’t overcrowd the pan; it drops the oil temp and causes soggy coating.
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Want extra crunch? Add 1 tablespoon of cornstarch to the flour mixture.
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For a spicy kick, increase the cayenne or add chili powder.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: American