Mix Dry Ingredients: In a large bowl, combine flour, black pepper, paprika, garlic salt, and any optional spices. Whisk until evenly blended.
Prepare Chicken: Pat chicken pieces dry with a paper towel. This helps the batter stick better.
Dredge Chicken: Coat each piece of chicken thoroughly in the flour mixture. For extra crunch, dip the chicken in beaten eggs or buttermilk first, then dredge in the flour mixture again for a double coating.
Fry Chicken: Heat oil in a deep skillet or fryer to 350°F (175°C). Fry chicken in batches to avoid overcrowding. Cook for 12–15 minutes for drumsticks or thighs, turning occasionally, until golden brown and fully cooked (internal temperature 165°F / 74°C).
Drain & Serve: Remove chicken and place on a wire rack or paper towels to drain excess oil. Serve hot with your favorite sides.
Serving and Storage Tips
