Makes 8 pieces of Chicken


  • 2 Cups of Flour
  • 1 1/2 tablespoon Kosher Salt
  • 3 tablespoons granulated garlic
  • 1 teaspoon cayenne pepper
  • 2 eggs
  • Vegetable oil


  1. In a large bowl whisk together your dry ingredients.
  2. Season Chicken to taste with granulated garlic, salt, pepper, and cayenne pepper and allow it to sit 12-24 hours in the fridge.
  3. Lightly beat 2 eggs in a separate bowl and then dip seasoned chicken to egg mixture and dredge in seasoned flour.
  4. Fill a deep pot with vegetable oil and heat to 300 degrees. Do not fill more than half full.
  5. Fry chicken, first skin side down in the oil until golden brown and crispy. Do not crowd the pieces. Chicken should cook about 13 to 20 minutes depending on if it's dark meat or white meat (dark meat takes longer) on medium heat.
  6. Use a meat thermometer to test if it is done, chicken should be 180 degrees.
  7. Drain the chicken on a cookie rack over a sheet pan to keep crispiness.