A delicious and crunchy recipe for Crispy Salt and Pepper Chicken, perfect for a satisfying meal.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Main Course
Method:Frying
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
2 pounds chicken thighs, boneless and skinless
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper (optional for heat)
2 large eggs
1/4 cup milk
Vegetable oil, for frying
Fresh parsley, chopped (for garnish)
Instructions
Begin by cutting the chicken thighs into bite-sized pieces and pat them dry with paper towels.
In a large bowl, combine the flour, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper. Mix well.
In another bowl, whisk together the eggs and milk until fully combined.
Dip each piece of chicken into the egg mixture, allowing any excess to drip off, then coat it in the flour mixture, pressing gently to ensure an even coating.
Heat about 1 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F.
Carefully add the coated chicken pieces to the hot oil in batches, making sure not to overcrowd the pan. Fry for about 5-7 minutes per side or until golden brown and cooked through.
Use a slotted spoon to transfer the fried chicken to a paper towel-lined plate to drain excess oil.
Garnish with chopped parsley before serving.
Notes
For added flavor, marinate the chicken pieces in buttermilk for a few hours or overnight before coating and frying.
Experiment with different spices in the flour mixture, such as smoked paprika or Italian seasoning, to customize the flavor profile.