1. Prepare the Chicken

Start by preparing your chicken. If you’re using chicken thighs, pat them dry with paper towels to remove any excess moisture. Dry chicken ensures that the seasoning and batter will stick better and fry up crispier. You can also use chicken breasts if you prefer, but thighs tend to be juicier and more flavorful.

Season the chicken with a pinch of salt and pepper, making sure the seasoning is evenly distributed. Set the chicken aside while you prepare the coating mixture.

2. Make the Seasoned Coating

In a shallow bowl or plate, combine the all-purpose flour, salt, black pepper, garlic powder, onion powder, cornstarch, white pepper (if using), and ground cumin (if using). The flour and cornstarch mixture will create the perfect crispy coating for the chicken, while the seasonings infuse the crust with flavor. Stir the ingredients together until they are evenly mixed.

3. Prepare the Egg Wash

In a separate shallow bowl, beat the eggs until they are smooth and slightly frothy. The egg wash helps the seasoned flour adhere to the chicken, creating that signature crispy coating.

4. Coat the Chicken

Now, it’s time to coat the chicken. First, dip each piece of chicken into the egg wash, making sure it is fully coated. Let any excess egg drip off before moving on to the flour mixture.

Next, dredge the egg-coated chicken in the seasoned flour mixture. Press down gently to make sure the flour sticks to the chicken. Be sure to coat each piece evenly. For an extra crispy coating, you can double dip the chicken: dip it back into the egg wash and then back into the flour mixture for a thicker coating. This will ensure an even crispier texture.

5. Heat the Oil

In a large, deep skillet or Dutch oven, heat the vegetable oil over medium-high heat. You’ll need enough oil to submerge at least half of the chicken. The oil should be hot, but not smoking. To test the oil, drop a small pinch of flour into it—if it sizzles immediately, the oil is ready for frying.

6. Fry the Chicken

Carefully place the coated chicken pieces into the hot oil. Do not overcrowd the pan—this will cause the temperature of the oil to drop, and the chicken won’t fry as crisply. Fry the chicken in batches if necessary.

Fry the chicken for 5-7 minutes per side, or until the chicken is golden brown and the internal temperature reaches 165°F (75°C). Use tongs or a slotted spoon to flip the chicken gently. Be mindful of the oil temperature, adjusting the heat as needed to prevent burning.

Once the chicken is fried to golden perfection, use tongs to remove it from the oil and place it on a paper towel-lined plate to drain any excess oil.

7. Serve and Garnish

After the chicken has rested for a few minutes, arrange it on a serving platter. If desired, garnish with freshly chopped cilantro or parsley for a pop of color and freshness. Serve immediately while the chicken is still crispy and hot.