Ingredients
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2 cups vegetable oil for frying, or as needed
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2 large eggs
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1 ½ cups all-purpose flour
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1 tablespoon rubbed sage
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1 teaspoon salt
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1 teaspoon ground black pepper
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½ teaspoon onion powder
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½ teaspoon garlic powder
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4 chicken leg quarters, cut into thighs and drumsticks
Directions
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Heat 2 inches oil in a large skillet over medium-high heat.
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Beat eggs thoroughly in a shallow bowl. Sift flour, sage, salt, black pepper, onion powder, and garlic powder together into a separate bowl to combine.
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Dip chicken pieces into beaten egg; lift up so excess egg drips back into the bowl. Dredge in flour mixture until thoroughly coated; shake off excess.
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Lower chicken carefully into the hot oil; fry until golden brown on first side, about 10 minutes. Reduce heat to medium; flip chicken and fry on second side until golden brown and no longer pink inside, about 20 minutes more. An instant-read thermometer inserted into the thickest part of a thigh should read 165 degrees F (74 degrees C).
