First Step: Prepare the Ingredients Begin with mise en place by gathering 2 pounds chicken pieces, mixing the dry ingredients (2 cups allpurpose flour, 2 teaspoons paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, and 1/2 teaspoon black pepper) in one bowl, and whisking 2 eggs with 1 cup milk in another this takes about 5 minutes. For vegan adaptations, prepare a flax egg mixture as a binder to keep the coating effective.

Second Step: Coat the Chicken Dip each chicken piece into the egg mixture, allowing excess to drip off, then dredge in the seasoned flour mix, pressing gently for even coverage, which should take 5-7 minutes. This step ensures a crispy exterior; for gluten-free versions, use an alternative flour here to maintain texture without issues.

Third Step: Heat the Oil In a large skillet, heat 1/2 cup vegetable oil over medium heat until it reaches 350°F, which takes about 5 minutes this is key for even frying. Monitor the temperature with a thermometer; if adapting for low-calorie fried chicken, preheat the oven to 400°F as an alternative baking method.

Fourth Step: Fry the Chicken Carefully add the coated chicken pieces to the hot oil, frying in batches for 10-12 minutes per side until golden and cooked through (internal temperature 165°F). Turn once for even browning; for dietary tweaks, opt for air-frying at 375°F for 15 minutes if making a lighter version.

Final Step: Drain and Serve Remove the chicken from the oil and place on a paper-lined rack to drain excess oil, letting it rest for 5 minutes to crisp up. Season with extra salt if needed, then serve hot with sides like coleslaw or fries, adjusting for preferences like vegan substitutes in your fried chicken feast.