Slap Ya Momma Fried Chicken

Instructions

1. Prep the chicken
   Pat chicken dry with paper towels. Lightly season with salt and pepper.
2. Mix the flour coating
   In a large bowl, whisk together flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne.
3. Prepare wet batter (optional)
   In another bowl, whisk eggs and milk or buttermilk until smooth.
4. Coat the chicken
   • For classic fry: Dredge chicken directly in seasoned flour.
   • For extra crunch: Dip chicken in wet batter, then dredge in flour. Press flour firmly onto the chicken.
5. Heat oil
   Heat about 2 inches of oil in a deep skillet or pot to 350°F (175°C).
6. Fry
   Fry chicken in batches, skin-side down first, for 12–15 minutes total, turning occasionally, until golden brown and fully cooked (internal temperature 165°F / 74°C).
7. Drain
   Remove chicken and place on a wire rack or paper towels to drain.

Serving Tips

• Serve with mashed potatoes, coleslaw, or biscuits.
• Let chicken rest 5 minutes before serving for maximum juiciness.

Optional Variations

• Add a teaspoon of sugar to the flour for extra browning.
• Swap milk for buttermilk for a tangier flavor.
• Sprinkle a little extra seasoning right after frying.

Perfect crispy fried chicken every time.