Crispy Homemade Fried Chicken with Milk and Egg Batter
Make golden, crunchy fried chicken at home with this easy milk and egg batter recipe. Perfectly seasoned and crispy every time, it’s a delicious upgrade from takeout.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Main Course, Fried Chicken
Ingredients
2 lbs bone-in, skin-on chicken legs or thighs
1 cup whole milk (or buttermilk)
2 large eggs
1½ cups all-purpose flour
2 tablespoons cornstarch (optional, for extra crispiness)
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
½ teaspoon garlic powder (optional)
½ teaspoon onion powder (optional)
Vegetable oil, for frying (peanut or canola oil recommended)
Instructions
Step 1 – Prepare the Chicken:
Pat chicken pieces dry with paper towels. Optionally, marinate in buttermilk for a few hours or overnight to tenderize.
Step 2 – Make the Wet Batter:
Whisk together the eggs and milk in a bowl until fully combined. Add a pinch of salt and pepper if desired.
Step 3 – Season the Flour:
In a separate bowl, mix the flour, cornstarch (if using), salt, pepper, paprika, garlic powder, and onion powder.
Step 4 – Batter the Chicken:
Dip each piece of chicken into the egg-milk mixture, then dredge thoroughly in the seasoned flour. Press the flour mixture onto the chicken to ensure it sticks. Let rest for 5–10 minutes.
Step 5 – Fry the Chicken:
Heat oil in a deep skillet or Dutch oven to 350°F. Fry the chicken in batches for 10–12 minutes, turning once, until golden brown and cooked through (internal temperature of 165°F). Place on a wire rack to drain.
Nutrition
- Serving Size: 4
- Calories: Approximately 480 per serving