Directions
1. Rinse and pat dry the chicken pieces. Set aside.
2. In a large bowl, mix together the flour, cornstarch, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper.
3. In another bowl, whisk together the eggs and milk until well combined.
4. Dredge each piece of chicken in the flour mixture, then dip it in the egg mixture, and finally dredge it in the flour mixture again. Repeat this process one more time to create a triple coating.
5. Heat about 2 inches of vegetable oil in a heavy skillet or deep fryer to 350°F (175°C).
6. Carefully place the coated chicken pieces in the hot oil, cooking in batches if necessary to avoid overcrowding the pan.
7. Fry the chicken until golden brown and crispy, about 10-12 minutes per side, ensuring the internal temperature reaches 165°F (74°C).
8. Remove the chicken pieces with a slotted spoon and drain on paper towels. Let rest for a few minutes before serving.
Variations & Tips
For a spicier kick, add more cayenne pepper or a dash of hot sauce to the egg mixture. You can also experiment with different seasoning blends to suit your taste. For a lighter version, try baking the chicken in a preheated oven at 400°F (200°C) for about 45 minutes, flipping halfway through to ensure even crispiness.
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