Ingredients

Frying Oil

• 1 gallon neutral frying oil

Chicken

• 2½ to 3 lbs bone-in chicken (legs, thighs, breasts, wings)

Egg Wash

• 4 large eggs

• 1 cup whole milk

Seasoned Flour

• 2 cups all-purpose flour

• 2 teaspoons salt

• 1½ teaspoons dried thyme

• 1½ teaspoons dried basil

• 1 teaspoon dried oregano

• 1 Tablespoon celery salt

• 1 Tablespoon ground black pepper

• 1 Tablespoon dry mustard

• 4 teaspoons paprika

• 2 teaspoons garlic salt

• 1 teaspoon ground ginger

• 1 teaspoon white pepper

Instructions

Set Up Your Station

In a bowl, combine all the seasoned flour ingredients and mix well.

In another bowl, whisk together the eggs and milk.

Pat the chicken dry and season lightly with salt and pepper.

Double Bread the Chicken

Dredge the chicken in seasoned flour, shaking off any excess.

Dip into the egg wash, coating all sides.

Dredge again in seasoned flour, pressing firmly to ensure full adhesion.

Heat the Oil

Place a skillet on an induction burner and add oil.

Heat the oil to 350°F, maintaining a temperature between 325–350°F using a thermometer.

Fry the Chicken

Add the chicken, skin-side down, in batches. Do not overcrowd the skillet.

Fry for 10–14 minutes, until deeply golden brown and the internal temperature reaches 160°F – 165°F.

Adjust the heat as needed to maintain oil temperature.

Drain and Rest

Transfer the chicken to a wire rack set over a sheet tray.

Let rest for 5–10 minutes before serving.