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Plate of Salt and Pepper Crispy Chicken with herbs and spices

Salt and Pepper Crispy Chicken

A quick and crunchy pan-fried chicken dish featuring a flavorful salt and pepper seasoning, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 450
Ingredients Method Notes

Ingredients
  

Chicken Components
  • 1 pound Chicken thighs Cut into 1–2 inch pieces.
Coating Ingredients
  • 1/2 cup Cornstarch Creates a thin, crisp crust.
  • 1/2 cup All-purpose flour Adds structure.
  • 1 large Egg Binds the coating to the chicken.
  • 2 tablespoons Cold water Thins the egg for even coating.
  • 1 teaspoon Garlic powder Adds savory depth.
  • 1 teaspoon Onion powder Adds savory depth.
  • 1 teaspoon Black pepper Provides pepper heat.
  • 1 teaspoon White pepper Provides layered aroma.
  • 1 teaspoon Five-spice powder Adds warmth.
Frying
  • Oil for frying Vegetable oil For deep frying.

Method
 

Preparation
  1. Trim and cut the chicken thighs into 1–2 inch pieces, then pat them dry to remove surface moisture.
  2. In a large bowl, combine cornstarch, flour, garlic powder, onion powder, salt, black pepper, white pepper, and five-spice. Stir until evenly mixed.
  3. In a separate bowl, whisk the egg and cold water until smooth.
  4. Dip each chicken piece into the egg wash, then roll it in the dry mix and shake off excess.
  5. Warm oil in a deep pan to about 350°F (175°C).
Frying
  1. Fry the chicken pieces in batches, avoiding crowding. Fry for 5–7 minutes until golden, turning for even browning.
  2. Drain the fried chicken on paper towels.

Notes

Rest the chicken briefly before serving to maintain crispness. Cold water in the egg wash helps keep the coating crispy, and avoid overcrowding during frying to maintain the oil temperature.