Step 1: Prepare the Chicken
- Rinse the chicken pieces under cold water and pat them dry with paper towels.
- Season the chicken generously with salt and pepper on both sides.
Step 2: Prepare the Dredging Mixture
- In a shallow dish, whisk together the flour, paprika, garlic powder, onion powder, dried thyme, and a pinch of salt and pepper.
Step 3: Beat the Eggs
- In another shallow dish, beat the eggs with milk or buttermilk until well combined.
Step 4: Dredge the Chicken
- Dip each chicken piece into the egg mixture, coating it evenly.
- Dredge the chicken in the seasoned flour mixture, pressing down gently to ensure it adheres well.
Step 5: Let the Chicken Rest
- Place the coated chicken pieces on a wire rack set over a baking sheet. Let them rest for about 10-15 minutes to allow the coating to set.
Step 6: Heat the Oil
- Meanwhile, heat vegetable oil in a large skillet or Dutch oven over medium heat until it reaches 350°F (175°C). You want enough oil to submerge the chicken halfway.
Step 7: Fry the Chicken
- Carefully place the chicken pieces into the hot oil, skin-side down, using tongs to avoid splatters.
- Fry the chicken in batches, if necessary, to avoid overcrowding the pan.
- Cook the chicken for about 6-8 minutes on each side, or until golden brown and cooked through. The internal temperature should reach 165°F (75°C).
- Adjust the heat as needed to maintain the oil temperature throughout the frying process.
Step 8: Drain and Serve
- Once the chicken is cooked, transfer it to a wire rack or paper towels to drain excess oil.
- Let the fried chicken rest for a few minutes before serving to allow the juices to redistribute.
- Serve hot and enjoy your delicious homemade fried chicken!
Feel free to serve your fried chicken with your favorite sides, such as mashed potatoes, coleslaw, cornbread, or biscuits. If you have any questions, feel free to ask.