Crispy Fried Chicken

INGREDIENTS

• Vegetable oil, for frying
• Mix of bone-in chicken thighs, breasts, and drumsticks, about 2 lbs
• kosher salt
• 2 c. all-purpose flour
• 1 tbsp. garlic powder
• 1 tbsp. paprika
• Freshly ground black pepper
• 2 eggs
• Flaky sea salt, such as Maldon
• 1/4 c. honey
• 1/4 c. Dijon mustard

DIRECTIONS

1. Fill a dutch oven fitted with a candy thermometer with vegetable oil until 2 to 3" deep. Preheat until oil reaches 350º. Prepare one sheet pan lined with paper towels and a wire rack.
2. Meanwhile, place chicken on another sheet pan and dry thoroughly with paper towels. Cut chicken breast in half to make similar in size to other pieces and season generously with salt all over. Set aside.
3. In a large, deep bowl, combine flour, garlic powder, paprika, 1 tsp salt, and 1 tsp black pepper. In a large bowl, beat eggs with 2 tbsp water. Using tongs, place chicken in egg mixture, roll in flour mixture, and shake off excess. Fry chicken in 2 batches until golden brown and cooked through, 6 to 8 minutes (internal temperature should read 165º). Bring oil back to 350º before adding last batch.
4. Place chicken on wire rack to cool and sprinkle with flaky sea salt immediately. Mix honey and Dijon mustard in a small bowl. Serve fried chicken with honey Dijon sauce.

Source: delish.com