Ingredients
Equipment
Method
Step 1 – Prepare the Chicken
- Place the chicken breasts between two sheets of plastic wrap and pound them gently to about ½-inch thickness. Season both sides with salt and black pepper.
Step 2 – Prepare the Seasoned Flour
- In a shallow bowl, mix the flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper until well combined.
Step 3 – Make the Egg Mixture
- In another bowl, whisk together the eggs and milk until smooth.
Step 4 – Coat the Chicken
- Dredge each chicken breast in the seasoned flour. Dip it into the egg mixture, then coat again in the flour mixture to create a thicker crust.
Step 5 – Rest the Coated Chicken
- Place the coated chicken on a plate or rack and let it rest for about 5–10 minutes so the coating sticks well.
Step 6 – Heat the Oil
- Heat vegetable oil in a large skillet over medium heat until it reaches about 350°F (175°C).
Step 7 – Fry the Chicken
- Carefully place the chicken in the hot oil and fry for 4–5 minutes per side until the crust turns golden brown and crispy.
Step 8 – Check for Doneness
- Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
Step 9 – Drain and Serve
- Transfer the fried chicken to a wire rack or paper towels to drain excess oil. Let it rest for a few minutes before serving.
Notes
- Let the coated chicken rest before frying so the breading sticks better.
- Keep the oil temperature around 350°F to avoid burning the crust.
- For extra crispiness, add 1 tablespoon oil to the flour mixture and mix lightly.
- Avoid overcrowding the pan; fry in batches if necessary.