- 1
Pat chicken pieces dry with paper towels. Set aside.
- 2
In a medium bowl, whisk together the eggs, milk, and hot sauce (if using) for the wet batter until well combined.
- 3
In a separate large shallow dish or bowl, combine all the dry breading ingredients (flour, cornstarch, baking powder, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper if using). Whisk well to ensure even distribution of spices.
- 4
Set up your dredging station: chicken pieces, then wet batter, then dry breading.
- 5
Working in batches, dip each chicken piece into the wet batter, ensuring it's fully coated. Let any excess drip off.
- 6
Transfer the wet chicken piece to the dry breading mixture. Generously coat the chicken, pressing the breading firmly onto all sides. Shake off any excess. Place the breaded chicken pieces on a wire rack set over a baking sheet.
- 7
Allow the breaded chicken to rest for at least 10-15 minutes. This helps the coating adhere better during frying.
- 8
While the chicken rests, heat the oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350-375°F (175-190°C). Use a candy/frying thermometer to monitor the temperature.
- 9
Carefully add a single layer of chicken pieces to the hot oil, ensuring not to overcrowd the pot. Overcrowding will lower the oil temperature and result in greasy chicken.
- 10
Fry the chicken for 4-6 minutes, flipping occasionally, until deeply golden brown and cooked through (internal temperature reaches 165°F/74°C).
- 11
Using tongs or a spider strainer, remove the cooked chicken from the oil and place them on a clean wire rack set over paper towels to drain excess oil. Immediately season lightly with a pinch of salt if desired.
- 12
Repeat with the remaining chicken pieces, allowing the oil to come back to temperature between batches.
- 13
Serve hot with your favorite dipping sauces like honey mustard or ranch.
