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Mini Fried Chicken


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Description

Chicken wings are the perfect size for mini fried chicken. A double dip in seasoned flour add a crispiness to the coating.


Ingredients

Units Scale
  • 1 1/2 cups flour
  • 1 1/2 cup seasoned bread crumbs
  • 2 tablespoons baking powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon pepper
  • 1 teaspoon kosher salt plus more for sprinkling
  • 30 whole chicken wings cut into 2 pieces
  • Canola oil

Instructions

  1. In a large, shallow bowl, combine the flour, breadcrumbs, paprika, cayenne pepper, pepper, and salt.
  2. Dredge the chicken, a few pieces at a time, in the flour mixture making sure to shake off any excess flour. Place on a large baking sheet and refrigerate for 1 hour. Coat the chicken a second time with the flour mixture and place on the baking sheet.
  3. In a large, high sided stock pot, heat about 2 inches of canola oil to 375 degrees using a candy thermometer to check the temperature.
  4. Deep fry about 8 to 10 pieces of chicken at a time for about 10 to 12 minutes, turning once. Drain on a wire cooling rack placed in a large baking sheet. Sprinkle with salt.
  5. Serve immediately or cool completely and store in the refrigerator.
  6. Serve cold or reheat in a 350-degree oven for 10 minutes.
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Category: Entree, Appetizer
  • Method: Deep fry
  • Cuisine: American