Crispy Fried Chicken

Ingredients

• 8 chicken drumsticks (skin-on)
• 4 garlic cloves (minced or mashed into a paste)
• 2 tbsp yellow mustard
• 1 tsp salt (plus more for the flour mixture)
• 0.5 tsp black pepper (plus more for the flour mixture)
• 2 cup all-purpose flour (for dredging)
• 1 tsp paprika (added to the flour)
• 1 tsp garlic powder (added to the flour)
• 2 eggs (beaten for the egg wash)
• vegetable oil (for deep frying)

Steps

1. 1

   In a large bowl, place the chicken drumsticks and season them with minced garlic, yellow mustard, salt, and black pepper. Mix thoroughly by hand to ensure every piece is evenly coated.

2. 2

   In a separate shallow dish, combine the all-purpose flour with paprika, garlic powder, and additional salt and pepper to create the seasoned dredging mixture.

3. 3

   In another small bowl, beat two eggs until smooth to create an egg wash.

4. 4

   Dredge each piece of seasoned chicken first in the flour mixture, shaking off any excess.

5. 5

   Dip the floured chicken into the beaten eggs, ensuring it is fully submerged and coated.

6. 6

   Return the chicken to the seasoned flour for a second coating, pressing the flour onto the chicken to create a thick crust.

7. 7

   Heat a generous amount of vegetable oil in a deep skillet or pot over medium-high heat until it reaches approximately 350°F (175°C).

8. 8

   Carefully place the chicken pieces into the hot oil, being careful not to overcrowd the pan. Fry for 12-15 minutes, turning occasionally, until the crust is deep golden brown and the internal temperature of the chicken reaches 165°F (74°C).

9. 9

   Remove the chicken from the oil and let it drain on a wire rack or paper towels for a few minutes before serving.

Notes

For extra crispy chicken, ensure the oil is hot enough before adding the meat; if the oil is too cool, the breading will absorb too much grease.

Nutrition per serving

• main
• fried chicken
• fried chicken
• dinner
• high-protein
• fried