The BEST Fried Chicken

Ingredients

• 2 lb Chicken Pieces (mix of drumsticks, thighs, and wings, skin on)
• 2 tbsp Lime Juice (freshly squeezed)
• 3 tbsp Hot Sauce (your favorite brand, divided (2 tbsp for wet coat, 1 tbsp for finishing))
• 2 large Eggs (room temperature, whisked)
• 1 tbsp Dijon Mustard (smooth, no added sugar)
• 1 cup All-Purpose Flour (sifted)
• 1/2 cup Cornstarch (fine grade)
• 1 tsp Paprika (sweet or smoked, according to preference)
• 1 tsp Ground Mustard (adds depth to the dredge)
• 1 tsp Salt (kosher or table salt)
• 2 qt Vegetable Oil (high smoke‑point oil for deep frying)

Instructions

1. Clean the Chicken

   Rinse the chicken pieces under cold water and pat dry. Rub each piece with 2 tbsp lime juice to remove any surface odors and add a subtle tang.

   Time: PT5M

2. Prepare the Wet Coating

   In a large mixing bowl combine 2 tbsp hot sauce, the whisked eggs, and 1 tbsp Dijon mustard. Whisk until smooth.

   Time: PT5M

3. Marinate the Chicken

   Add the lime‑cleaned chicken to the wet coating, turning to coat every piece thoroughly. Cover and let sit at room temperature for 30‑60 minutes.

   Time: PT30M

4. Mix the Dry Dredge

   In a shallow dish combine 1 cup all‑purpose flour, 1/2 cup cornstarch, 1 tsp paprika, 1 tsp ground mustard, 1 tsp salt, and an extra 2 tbsp all‑purpose flour for extra crispness. Stir until evenly distributed.

   Time: PT5M

5. Coat the Chicken

   Remove the chicken from the wet coating, letting excess drip off. Dredge each piece in the dry mixture, pressing gently so the coating adheres well.

   Time: PT5M

6. Rest the Coated Chicken

   Place the coated chicken on a sheet tray or cooling rack and let rest for 5 minutes. This helps the coating set before frying.

   Time: PT5M

7. Heat the Oil

   Fill a deep‑fry pot with enough vegetable oil to submerge the pieces (about 2 qt). Heat to 350‑375°F (175‑190°C) using a thermometer.

   Time: PT5M

   Temperature: 350-375°F

8. Fry the Chicken

   Carefully lower the chicken pieces into the hot oil. Fry for 10‑12 minutes, turning once, until the exterior is deep golden‑brown and the internal temperature reaches 165°F (74°C).

   Time: PT12M

   Temperature: 350-375°F

9. Drain and Finish

   Remove the chicken with tongs and place on paper towels to drain excess oil. Toss lightly with the remaining 1 tbsp hot sauce for an extra kick.

   Time: PT2M

10. Serve

    Plate the fried chicken while hot. Pair with coleslaw, biscuits, or your favorite side.

    Time: PT0M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

20 g

Fat

25 g

Fiber

1 g