Description
A quick and easy fried chicken recipe without buttermilk, featuring a crispy double-dredged coating that keeps the meat juicy.
Ingredients
- 1.5 lb chicken drumsticks (or other favorite parts like legs, wings, or breast)
- 2 large eggs
- 1 cup all-purpose flour (substitute: 1:1 gluten-free flour for GF)
- Salt and pepper, to taste
- 1 tsp paprika powder (smoked paprika works too)
- ½ tsp onion powder
- ½ tsp dried thyme
- ½ tsp dried rosemary (crushed lightly)
- ¼ tsp cayenne pepper (adjust for heat preference)
- Oil for frying (about 3–4 cups, neutral high-smoke-point oil)
Instructions
- Pat the chicken dry with paper towels and season evenly with salt and pepper.
- Beat the eggs in a shallow bowl until uniform.
- Whisk together the flour, paprika, onion powder, thyme, rosemary, cayenne, and a pinch of salt and pepper in a separate bowl.
- Dredge each piece of chicken in the flour mixture, shaking off excess.
- Dip the floured chicken into the beaten eggs and let the excess drip off.
- Return the pieces to the flour mixture, fully coating them again.
- Let the coated pieces rest on a tray for 10–15 minutes.
- Heat about 2 inches of oil in a skillet over medium heat to 325–350°F (162–177°C).
- Add chicken pieces without overcrowding the pan and fry for 5–7 minutes per side until cooked through.
- Transfer the finished pieces to a wire rack to drain and rest before serving.
Notes
For extra-crisp crust, add 1–2 tbsp cornstarch to the flour. Optionally, marinate in yogurt or milk mixed with lemon juice for tenderness.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American