Slap Ya Momma Fried Chicken

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Ingredients

For the Dry Mix:

  • 2 cups all-purpose flour
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon cayenne pepper (optional, for heat)

For the Wet Batter (optional for extra crunch):

  • 2 large eggs
  • ½ cup milk or buttermilk

Chicken:

  • 8–10 pieces of chicken (mix of drumsticks, thighs, breasts, or wings)
  • Oil for frying (vegetable, canola, or peanut oil)

Instructions

  1. Prep the Chicken:
    Pat chicken pieces dry with paper towels. This helps the coating stick better.
  2. Make the Dry Mix:
    In a large bowl, combine flour, salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper. Mix well.
  3. Make the Wet Batter (optional):
    In a separate bowl, whisk together eggs and milk (or buttermilk) until smooth.
  4. Coat the Chicken:
  • Without Wet Batter: Simply dredge chicken pieces in the flour mixture, pressing lightly to coat evenly.
  • With Wet Batter (extra crunch): Dip chicken in the egg mixture first, then dredge in the flour mixture. Press to adhere well. For an ultra-crispy crust, you can double-dip: flour → egg → flour.
  1. Heat the Oil:
    In a deep skillet, Dutch oven, or deep fryer, heat 2–3 inches of oil to 350°F (175°C). Make sure it’s hot enough—too cold and the chicken will be greasy, too hot and it will burn.
  2. Fry the Chicken:
    Fry chicken in batches, being careful not to crowd the pan.
  • Drumsticks & thighs: 12–15 minutes
  • Breasts: 10–12 minutes
  • Wings: 8–10 minutes
    Turn occasionally for even browning. Use a meat thermometer if possible; chicken should reach 165°F (74°C) inside.
  1. Drain & Rest:
    Remove chicken and let it rest on a wire rack over a baking sheet or on paper towels for a few minutes. This keeps it crispy.
  2. Serve & Enjoy:
    Serve hot with your favorite sides—mashed potatoes, coleslaw, or cornbread for the ultimate Southern experience.

Pro Tips for Maximum Crunch & Flavor:

  • Brine the chicken in saltwater or buttermilk for 1–4 hours before frying for juicier meat.
  • Season the flour generously—you want that flavor in every bite.
  • Don’t skip the optional wet batter if you like the extra thick, crunchy crust.
  • Keep fried chicken warm in a 200°F (95°C) oven while frying in batches.

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