Crispy, Juicy & Packed with Flavor

If there’s one dish that never fails to satisfy after a long day in the field, it’s fried chicken. This lodge-style version is crunchy on the outside, juicy on the inside, and seasoned to perfection. Add a spicy homemade ketchup dip, and you’ve got the kind of comfort food that leaves a lasting impression.

Instructions

1. Prep the chicken: Remove the skin and cut the thighs and legs into medium pieces.
2. Season: In a large bowl, combine salt, pepper, garlic powder, onion powder, and smoked paprika. Rub the mixture into the chicken evenly.
3. Add the wet ingredients: Crack the eggs directly into the bowl, pour in the water, and mix well.
4. Create the coating: Sprinkle in the flour and cornstarch, stirring until you get a light, tempura-style batter.
5. Rest: For best results, cover the bowl and refrigerate for up to 12 hours to enhance flavor and texture.
6. First fry (low & slow): Heat plenty of oil to 250°F (120°C). Fry the chicken for 2 minutes to ensure thorough cooking.
7. Second fry (crispy finish): Remove chicken, raise oil temperature to 350°F (180°C), and fry again until golden and crunchy.
   
   Tip: The double-fry method locks in moisture while delivering that unmistakable crispy crust. Don’t rush it.

Spicy Ketchup Dip

This quick, fiery dipping sauce adds a kick of bold flavor to every bite.

Mix together:

• Ketchup (homemade or store-bought)
• A splash of Worcestershire sauce
• Salt & pepper to taste
• A few dashes of Tabasco (or more if you like it hot)
  
  Tip: Serving Idea: Pour into a small ramekin and serve alongside fries orroasted potatoes for a full lodge-style plate.

Ingredients

• 2 chicken thighs with legs
• 2 teaspoons salt
• 1 teaspoon pepper
• 1⁄2 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 tablespoons smoked paprika
• 2 eggs
• 1⁄2 cup water
• 2 tablespoons flour
• 2 tablespoons cornstarch