🍗 Crispy Crunchy Fried Chicken

Ingredients
For the Chicken
1 kg (about 2.2 lb) chicken drumsticks or thighs — 8–10 pieces
1 cup (240 ml) evaporated milk or buttermilk
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon ground ginger
½ teaspoon dried thyme
½ teaspoon chicken seasoning
½ teaspoon chili powder, optional
For the Crispy Coating
2 cups (250 g) all-purpose flour
1½ cups (150 g) breadcrumbs
2 large eggs
Vegetable oil, for deep frying
👩‍🍳 Instructions
Prepare the chicken:
Pat the chicken pieces completely dry with paper towels. Place them in a large bowl and season with salt, black pepper, paprika, garlic powder, onion powder, ginger, thyme, chicken seasoning, and chili powder.
Marinate:
Pour in the evaporated milk or buttermilk and mix thoroughly, making sure every piece is well coated. Cover and refrigerate for at least 1 hour. For even more flavor, marinate overnight.
Prepare the coating:
Place the flour in one shallow bowl and season lightly with a little salt, pepper, and paprika. Whisk the eggs in a second bowl. Place the breadcrumbs in a third bowl.
Coat the chicken:
Remove each piece from the marinade, allowing the excess to drip off. Coat thoroughly in the seasoned flour, then dip into the beaten eggs, and finally coat generously with breadcrumbs. Press the breadcrumbs firmly onto the chicken so they adhere well.
Heat the oil:
Pour enough vegetable oil into a deep, heavy-bottomed pot for frying. Heat the oil to approximately 350°F (175°C).
Fry:
Carefully add the chicken in batches, making sure not to overcrowd the pot. Fry until deeply golden, crispy, and fully cooked through. The exact cooking time will depend on the size of the pieces.
Drain:
Transfer the fried chicken to a wire rack set over a tray to allow excess oil to drain while keeping the coating crispy.
Serve:
Serve hot with French fries, coleslaw, ketchup, hot sauce, or your favorite dipping sauce. 🍗🔥