Boil-Then-Fry Crispy Fried Chicken by Im Ericamarie

Ingredients

• 1 kg (2.2 lbs) chicken pieces, bone-in and skin-on
• 1 tbsp salt (for boiling water)
• 2 cup all-purpose flour
• 1 tbsp garlic powder
• 1 tbsp paprika
• 1 tsp black pepper
• 1 tsp cayenne pepper
• 500 ml (2 cup) vegetable oil for frying

Instructions

1. Place chicken pieces in a large pot, cover with water, add salt, and bring to a boil over medium-high heat.
2. Simmer the chicken for 10-12 minutes until partially cooked through, then remove and pat completely dry with paper towels.
3. Whisk flour, garlic powder, paprika, black pepper, and cayenne pepper in a shallow bowl until combined.
4. Dredge each piece of dried chicken in the flour mixture, shaking off any excess coating until ready to serve.
5. Heat vegetable oil in a deep skillet or pot to 180°C (350°F).
6. Fry the chicken in batches for 6-8 minutes, turning occasionally, until the skin is deep golden brown and crispy.