Pan Fried Chicken Wings
Chicken wings are the perfect size for mini fried chicken. A double dip in seasoned flour add a crispiness to the coating.
Servings: 10
Ingredients
- 1 ½ cups flour
- 1 ½ cup seasoned bread crumbs
- 2 tablespoons baking powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper
- ½ teaspoon pepper
- 1 teaspoon kosher salt plus more for sprinkling
- 30 whole chicken wings cut into 2 pieces
- Canola oil
Instructions
- In a large, shallow bowl, combine the flour, breadcrumbs, paprika, cayenne pepper, pepper, and salt.
- 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.
- 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.
- 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.
- Serve immediately or cool completely and store in the refrigerator.
- Serve cold or reheat in a 350-degree oven for 10 minutes.
