Best Extra Crispy Fried Chicken Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

EXTRA-CRISPY FRIED CHICKEN STRIPS



Extra-Crispy Fried Chicken Strips image

These extra-crispy fried chicken tender strips are sure to satisfy even your pickiest eater! Enjoy with dipping sauces like honey or honey mustard, or eat them plain!

Provided by Steven McCune

Time 35m

Yield 4

Number Of Ingredients 7

1 ½ cups all-purpose flour
¾ teaspoon salt
½ teaspoon ground black pepper
2 large eggs
4 tablespoons water
1 ½ pounds boneless, skinless chicken breast tenders
2 cups vegetable oil for frying, or as needed

Steps:

  • Combine flour, salt, and pepper in a medium bowl. Mix eggs and water together in a small bowl.
  • Place some chicken strips in the flour mixture to coat, then gently shake to remove any excess flour. Coat strips in egg. Return to the flour mixture and coat again; repeat with egg mixture. Coat once more in the flour mixture, placing strips on a plate while you continue with remaining chicken.
  • Let strips sit for 5 minutes to allow flour to set.
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C); oil is ready if you drop some water in and it sizzles.
  • Working in batches if needed, place strips in the hot oil. Cook for 8 minutes. Turn over and continue to cook until golden brown, no longer pink in the centers, and juices run clear, about 8 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Place strips on a paper towel-lined plate to drain excess grease.

Nutrition Facts : Calories 517.5 calories, Carbohydrate 36.7 g, Cholesterol 196.7 mg, Fat 19.3 g, Fiber 1.3 g, Protein 46.1 g, SaturatedFat 3.7 g, Sodium 562.6 mg, Sugar 0.3 g

EXTRA-CRISPY FRIED CHICKEN



Extra-Crispy Fried Chicken image

Provided by Tyler Florence

Categories     main-dish

Time 4h40m

Yield 8 servings

Number Of Ingredients 19

Two 3- to 3 1/2-pound whole chickens
2 bunches fresh rosemary
2 bunches fresh sage
2 bunches fresh thyme
10 fresh bay leaves
3 cloves plus 1 head garlic
1/4 cup olive oil
3 tablespoons plus 1/3 cup kosher salt
2 tablespoons plus 1/4 cup freshly ground black pepper
4 cups buttermilk
1 tablespoon hot sauce
1 teaspoon sugar
Grapeseed oil, for deep-frying
4 cups all-purpose flour
1 cup rice flour
1/2 cup garlic powder
1/2 cup onion powder
1 tablespoon flaked salt, such as Maldon, to finish
4 lemons, cut into wedges, for serving

Steps:

  • Preheat the oven to 200 degrees F.
  • Roughly chop 1 bunch rosemary, sage and thyme, 5 of the bay leaves and the 3 garlic cloves. Add to a bowl, and mix with the olive oil, 3 tablespoons salt and 2 tablespoons pepper. Rub the birds with the herb mixture so it sticks to the skin. Transfer the chickens to a roasting pan.
  • Roast for 2 1/2 hours, or until the temperature between the breast and thigh near the bone registers 150 degrees F. At this stage the chickens are 75-percent cooked. Set aside to cool.
  • When cool enough to handle, break down the birds into 10 pieces each, with the breasts boneless and halved. You will end up with a wing, leg, thigh and 2 pieces breast meat per half chicken.
  • In a large bowl, combine the buttermilk, hot sauce and sugar. Submerge the chicken pieces in the buttermilk and let sit for 30 minutes.
  • Fill a large, heavy pot with grapeseed oil to a depth of 3 inches. Turn the heat on, and add the remaining bunches rosemary, sage and thyme, the remaining 5 bay leaves and the head of garlic, broken into cloves. Heat the oil to 375 degrees F on a deep-fry thermometer. The herbs and garlic will crisp up and perfume the oil as it comes to temperature. Once they are crispy, remove them to a paper-towel-lined plate and set aside--they will serve as a garnish for the finished dish.
  • In a large bowl, combine the all-purpose flour, rice flour, garlic powder, onion powder, 1/3 cup salt and 1/4 cup black pepper; mix thoroughly. Remove the chicken from the buttermilk (do not dry) and coat well in the flour mixture.
  • Without over-crowding the pot, fry the breaded chicken until all the pieces are golden brown and cooked through, 6 to 8 minutes. Remove to a clean kitchen cloth and season with flaked salt and freshly ground pepper.
  • Line a serving platter with a paper bag, brown parchment paper or a clean napkin. Pile the chicken onto the platter. Serve with the fried herbs and garlic and the lemon wedges.

SPICY EXTRA-CRISPY FRIED POPCORN CHICKEN



Spicy Extra-Crispy Fried Popcorn Chicken image

This recipe has every great taste you can imagine and everyone will want seconds or thirds...make it a family favorite! Serve with honey mustard or ketchup.

Provided by romelia

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 25m

Yield 6

Number Of Ingredients 11

2 cups all-purpose flour, or more as needed
1 tablespoon garlic powder
1 tablespoon chili-lime seasoning (such as Tajin®)
2 teaspoons ground black pepper
1 teaspoon seasoned salt
1 teaspoon Cajun seasoning
½ teaspoon cayenne pepper
2 eggs, or more as needed
2 tablespoons hot sauce
4 skinless, boneless chicken breast halves, cut into small squares
vegetable oil for frying

Steps:

  • Combine flour, garlic powder, chili-lime seasoning, black pepper, seasoned salt, Cajun seasoning, and cayenne pepper in a large bowl.
  • Mix eggs and hot sauce together in a separate bowl until well blended.
  • Dip chicken pieces in egg mixture; coat lightly in flour mixture. Dip into eggs again and coat thoroughly in flour mixture.
  • Heat oil in a large saucepan to 375 degrees F (190 degrees C) until a drop of water dropped on the pan sizzles. Add chicken; cook until crispy and golden brown, about 3 minutes per side. Drain on a paper towel-lined plate.

Nutrition Facts : Calories 345.2 calories, Carbohydrate 38.6 g, Cholesterol 106.8 mg, Fat 11.8 g, Fiber 1.7 g, Protein 19.9 g, SaturatedFat 2.8 g, Sodium 724.3 mg, Sugar 0.7 g

EXTRA-CRISPY FRIED CHICKEN



Extra-Crispy Fried Chicken image

Make and share this Extra-Crispy Fried Chicken recipe from Food.com.

Provided by Food.com

Categories     Chicken

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 7

kosher salt & freshly ground black pepper
3 1/2-4 lbs chicken, cut into 10 pieces
vegetable oil, for frying (about 8 cups)
3 cups all-purpose flour
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons paprika
2 teaspoons celery seeds

Steps:

  • In a large measuring cup or pitcher, combine ¼ cup salt and 2 cups hot tap water. Stir until dissolved. Add 2 cups cold tap water and stir to combine.
  • Add chicken pieces to a large resealable plastic bag. Pour brine into bag and seal. Transfer to refrigerator, 8-12 hours.
  • Fill a large dutch oven or cast iron pot with enough oil to reach a depth of 4 inches. Over medium-high, heat oil to 350 degrees on a candy or deep fry thermometer. Place a wire rack over a sheet pan and place next to stove.
  • In a deep pie plate or cake pan, combine flour, cayenne, paprika, celery seed, 1 tablespoon plus 1 teaspoon salt, and 1 tablespoon plus 1 teaspoon black pepper. Whisk to combine. Remove a piece of chicken from brine. Without shaking off too much liquid, dip directly into flour mixture. Using both hands, adhere flour mixture to chicken, using a pinching motion with your fingers to create a rough, shaggy texture with the flour. The more you pinch to create this shaggy effect, the more crunchy and textured the fried chicken will be. Place on a baking sheet and repeat with remaining pieces.
  • Carefully lower 3-4 pieces of chicken into the hot oil. Do not overcrowd. Fry, flipping occasionally until chicken pieces are deeply golden and read 160 degrees on an instant-read thermometer, about 10-12 minutes. Remove with a slotted spoon to the prepared rack, and repeat with remaining pieces, adjusting the flame to maintain 350 degrees.
  • Serve.

Nutrition Facts : Calories 802, Fat 40.8, SaturatedFat 11.5, Cholesterol 198.4, Sodium 188.1, Carbohydrate 48.5, Fiber 2.1, Sugar 0.3, Protein 55.9

KITTENCAL'S EXTRA-CRISPY FRIED CHICKEN BREAST



Kittencal's Extra-Crispy Fried Chicken Breast image

You may adjust the seasoning amounts to you own taste ---serve this with gravy and mashed potatoes, this is delicious!--- see my recipe#145064

Provided by Kittencalrecipezazz

Categories     Chicken Breast

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 11

30 saltine crackers, crushed
2 tablespoons all-purpose flour
2 tablespoons instant potato flakes
1 teaspoon seasoning salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon dried Italian seasoning
1 pinch cayenne pepper (to taste) (optional)
1 large egg, beaten
vegetable oil (as needed)
4 -6 small boneless skinless chicken breasts

Steps:

  • In a large resealable bag place the crushed cracker crumbs with the next 7 dry ingredients; mix well to combine.
  • Place the egg in a shallow dish.
  • Heat oil in a heavy skillet over medium-high heat, using enough oil to generously cover the bottom of the skillet.
  • Dredge the chicken breasts one at a time into the egg allowing any excess egg to drip off.
  • Place the breast (one at a time) into the bag and shake to coat with the crumb mixture.
  • Place the coated breasts onto a plate.
  • Reduce the heat to medium.
  • Cook the breasts in the skillet for 12-15 minutes turning frequently until golden brown and cooked through.

Nutrition Facts : Calories 269.4, Fat 6.3, SaturatedFat 1.5, Cholesterol 122, Sodium 408, Carbohydrate 21.7, Fiber 1, Sugar 0.6, Protein 29.4

KENTUCKY EXTRA CRISPY FRIED CHICKEN



Kentucky Extra Crispy Fried Chicken image

This recipe is my favorite. It was Crispy and tasted lovely. The chicken does not dry out when you deep fry it and was very good my family loved it. I found this recipe at southernfriedchickenrecipe.com posted by Christine Szalay-Kudra

Provided by Jennifer B.

Categories     < 60 Mins

Time 35m

Yield 4-6 chicken breast, 6 serving(s)

Number Of Ingredients 17

1 whole broiler-fryer chickens, cut up into 8 pieces or 4 chicken breasts
6 -8 cups shortening
1 cup milk
1 egg (beaten)
2 cups all-purpose flour
1/8 teaspoon paprika
1/8 teaspoon baking powder
1/8 teaspoon garlic powder
3/4 teaspoon msg (I did not use, i used Adobo)
2 1/2 teaspoons salt
3/4 teaspoon pepper
1 1/4 cups cold water
1 teaspoon salt
1 teaspoon potassium chloride (Used Adobo) or 1 teaspoon adobo seasoning (Used Adobo)
1 tablespoon msg (monosodium glutamate, I Did not use)
1/8 tablespoon garlic powder
2 tablespoons bottled chicken stock (I used broth, didn't have stock)

Steps:

  • Combine all the marinade ingredients to make the marinade.
  • Trim any excess fat and skin from the chicken pieces and marinate them for a couple of hours. (I used 2 hours).
  • Mix the milk with the egg in a bowl.
  • Combine the other dry ingredients in another bowl.
  • Drain the marinated chicken on paper towels.
  • Dip each chicken piece in the egg and milk, and then coat it in the dry flour mixture.
  • Dip into the egg and milk mixture again then back in the flour. Make sure every piece is well coated.
  • Preheat the shortening in a deep fryer to 350 degrees F.
  • Stack the chicken on a plate until each piece is coated.
  • Drop the chicken pieces into the hot shortening, one at a time with tongs being careful not to splash any of the hot oil to avoid burns. Oven mits are a good idea.
  • Fry 4 pieces of chicken at a time until golden brown.
  • This will take 12 to 15 minutes. Stir the chicken halfway through the cooking time for an even finish.
  • Drain the chicken pieces on wire racks for 5 minutes and serve hot.

Nutrition Facts : Calories 2335.1, Fat 230.9, SaturatedFat 59.1, Cholesterol 151.8, Sodium 1512.9, Carbohydrate 34.4, Fiber 1.2, Sugar 0.2, Protein 35.4

EXTRA CRISPY FRIED CHICKEN



Extra Crispy Fried Chicken image

There was a picture of this chicken next to the recipe on the internet and it looks awesome! It looks super crispy! I have not tried this yet, but it sounds really easy. Can be baked or deep fried.

Provided by Marie

Categories     Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 5

2 cups dry pancake mix
2 (1/16 ounce) packages Good Seasonings Italian salad dressing mix, dry
3 lbs cut up chicken
1 egg
1/3 cup club soda or 1/3 cup beer

Steps:

  • Combine the pancake mix with one package of the Italian salad dressing mix.
  • Combine the other package with the egg and club soda or beer.
  • Dip each piece of chicken in the egg mixture, then in the pancake mix mixture.
  • Place pieces on a wire cooling rack without allowing to touch each other.
  • Let dry for 5 minutes.
  • Spray baking pan with non stick spray and place chicken on without allowing pieces to touch each other (chicken will be soggy if you do).
  • Bake at 350° for 45 minutes or until done.
  • OR:.
  • Deep fry at 425° for about 7 minutes.

Nutrition Facts : Calories 707.8, Fat 35.6, SaturatedFat 9.9, Cholesterol 221.8, Sodium 956.3, Carbohydrate 46.4, Fiber 1.8, Sugar 0.1, Protein 46.6

TYLER FORENCE'S-EXTRA CRISPY FRIED CHICKEN



Tyler Forence's-Extra Crispy Fried Chicken image

This is out of the March 2014 Food and Wine magazine...I adjusted the serving amount...it said it served 6-8...I think with 20 pieces of chicken a 10 person serving is enough...plus the calories look better...=)

Provided by teresas

Categories     Whole Chicken

Time 4h30m

Yield 2 pieces, 10 serving(s)

Number Of Ingredients 25

1/4 cup kosher salt, plus
2 tablespoons kosher salt
1/4 cup fresh ground pepper
1/4 cup extra virgin olive oil
1 1/2 tablespoons rosemary, minced, plus
4 medium rosemary sprigs
1 1/2 tablespoons thyme, minced, plus
4 fresh thyme sprigs
1 1/2 tablespoons sage, minced, plus
4 sage sprigs
5 bay leaves, minced, preferably fresh, plus
5 whole bay leaves
3 garlic cloves, minced, plus
1 head garlic, broken into cloves
2 whole chickens
1 quart buttermilk
1 tablespoon hot sauce (Tabasco)
1 teaspoon sugar
grapeseed oil or vegetable oil, for frying
2 cups all-purpose flour
1/2 cup rice flour
1/4 cup garlic powder
1/4 cup onion powder
sea salt, flaky, for sprinkling
lemon, wedges for serving

Steps:

  • Preheat the oven to 200°. In a bowl, whisk 3 tbls of the kosher salt with 2 tbls of the pepper, the olive oil and the minced rosemary, thyme, sage, bay leaves and garlic. Rub the mixture all over the chickens and set them in a roasting pan. Roast for about 2 hours and 30 minutes, until an instant-read thermometer inserted in the inner thighs registers 150°. Let the chickens cool, then cut each into 10 pieces. (You should have 4 drumsticks, 4 thighs, 4 wings and 8 breast quarters.).
  • In a very large bowl, whisk the buttermilk, with the hot sauce and sugar. Add the chicken pieces and toss well. Cover and refrigerate for 1 hour.
  • In a large saucepan, heat 2 inches of grapeseed oil to 375° with the rosemary, thyme and sage sprigs, the 5 whole bay leaves and the head of garlic. When the herbs are crispy and the garlic is golden, transfer to a paper towel-lined plate.
  • Meanwhile, in a large bowl, whisk the all-purpose and rice flours with the garlic and onion powders. Whisk in the remaining 3 tbls of kosher salt and the remaining 2 tbls of pepper.
  • Remove half of the chicken pieces from the buttermilk, letting the excess drip back into the bowl. Dredge the chicken in the seasoned flour, patting it on lightly so it adheres. Fry the chicken over high heat, turning occasionally, until golden and an instant-read thermometer inserted in the thickest part of each piece registers 160°, about 6 minutes for the breasts and 8 minutes for the wings, thighs and drumsticks. Transfer the fried chicken to a paper towel-lined baking sheet to drain. Let the oil return to 375° before you coat and fry the remaining chicken. Transfer the fried chicken to a platter and garnish with the fried garlic and herbs. Sprinkle with flaky sea salt and serve right away. with lemon wedges.

EXTRA CRISPY FRIED CHICKEN



EXTRA CRISPY FRIED CHICKEN image

Categories     Chicken

Yield 6-8 Servings

Number Of Ingredients 19

1/4 cup plus 2 tablespoons kosher salt
1/4 cup freshly ground pepper
1/4 cup extra-virgin olive oil
1 1/2 tablespoons minced rosemary, plus 4 medium sprigs
1 1/2 tablespoons minced thyme, plus 4 sprigs
1 1/2 tablespoons minced sage, plus 4 sprigs
5 minced bay leaves, preferably fresh, plus 5 whole leaves
3 garlic cloves, minced, plus 1 head, broken into cloves
Two 3-pound whole chickens
1 quart buttermilk
1 tablespoon hot sauce, such as Tabasco
1 teaspoon sugar
Grapeseed or vegetable oil, for frying
2 cups all-purpose flour
1/2 cup rice flour
1/4 cup garlic powder
1/4 cup onion powder
Flaky sea salt, for sprinkling
Lemon wedges, for serving

Steps:

  • 1. Preheat the oven to 200°. In a bowl, whisk 3 tablespoons of the kosher salt with 2 tablespoons of the pepper, the olive oil and the minced rosemary, thyme, sage, bay leaves and garlic. Rub the mixture all over the chickens and set them in a roasting pan. Roast for about 2 hours and 30 minutes, until an instant-read thermometer inserted in the inner thighs registers 150°. Let the chickens cool, then cut each into 10 pieces. (You should have 4 drumsticks, 4 thighs, 4 wings and 8 breast quarters.) 2. In a very large bowl, whisk the buttermilk with the hot sauce and sugar. Add the chicken pieces and toss well. Cover and refrigerate for 1 hour. 3. In a large saucepan, heat 2 inches of grapeseed oil to 375° with the rosemary, thyme and sage sprigs, the 5 whole bay leaves and the head of garlic. When the herbs are crispy and the garlic is golden, transfer to a paper towel-lined plate. 4. Meanwhile, in a large bowl, whisk the all-purpose and rice flours with the garlic and onion powders. Whisk in the remaining 3 tablespoons of kosher salt and the remaining 2 tablespoons of pepper. 5. Remove half of the chicken pieces from the buttermilk, letting the excess drip back into the bowl. Dredge the chicken in the seasoned flour, patting it on lightly so it adheres. Fry the chicken over high heat, turning occasionally, until golden and an instant-read thermometer inserted in the thickest part of each piece registers 160°, about 6 minutes for the breasts and 8 minutes for the wings, thighs and drumsticks. Transfer the fried chicken to a paper towel-lined baking sheet to drain. Let the oil return to 375° before you coat and fry the remaining chicken. Transfer the fried chicken to a platter and garnish with the fried garlic and herbs. Sprinkle with flaky sea salt and serve right away with lemon wedges.

EXTRA CRISPY SPICY FRIED CHICKEN WITH DELTA SAUCE



EXTRA CRISPY SPICY FRIED CHICKEN WITH DELTA SAUCE image

Categories     Chicken

Number Of Ingredients 26

FOR THE CHICKEN:
3 eggs
1/3 cup water
About 1 cup "Texas Pete" hot red pepper sauce
4 cups flour
2 teaspoon pepper
2 teaspoon paprika
3 teaspoons cayenne pepper
1 quart buttermilk (optional)
Salt, Pepper, and Garlic Powder (to taste)
1 (1 to 2 1/2-pound) chicken, cut into pieces
Peanut Oil, for frying
FOR THE DELTA SAUCE:
1/2 cup mayonnaise
1 tablespoon lemon juice
1/4 cup vegetable oil
1/4 cup chili sauce
1/4 cup ketchup
1/2 teaspoon paprika
1/2 teaspoon pepper
1 teaspoon onion powder
1/2 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
2-3 dashes hot pepper sauce
1 clove garlic, minced
Method

Steps:

  • FOR THE CHICKEN: Place cut-up chicken in a large bowl, and cover with buttermilk. Cover and chill for two hours, or overnight. This is an optional (but recommended) step. In a large bowl, add eggs, water, and red pepper sauce. Whisk until combined. In a large gallon freezer bag, mix flour, pepper, paprika, and cayenne. Remove chicken from buttermilk (if marinated) and sprinkle lightly with salt, pepper, and garlic powder. Place all chicken pieces in freezer bag with flour mixture. Shake until all pieces are evenly coated. Remove chicken pieces one at a time, shaking excess flour. Dip each piece in the egg mixture, and return to bag of flour. After all pieces of been dipped in the egg mixture and put back in the bag, give it a second shake to coat chicken pieces again. Heat oil in deep fryer or deep pan to 350 degrees. Working in batches, drop each piece of chicken into the hot oil. Fry for 15-18 minutes, or until golden brown, turning occasionally if oil does not completely cover chicken. Keep in mind that dark meat chicken takes longer to cook than white meat. Watch your wing segments, as well; these will finish cooking first. FOR THE DELTA SAUCE: Combine all ingredients in a small bowl. Chill in the refrigerator for one hour before serving. Read more at http://www.fromaway.com/cooking/extra-crispy-spicy-fried-chicken-with-delta-sauce#bjBz6PVI

ROSEMARY-SCENTED, EXTRA-CRISPY FRIED CHICKEN



Rosemary-Scented, Extra-Crispy Fried Chicken image

Pretty much everyone loves fried chicken, in this recipe from Tuscany the chicken is marinated in a rosemary, sage and garlic mixture before it gets fried. To learn how to get an extra-crispy and flaky crust look at the video I posted at the following link: http://www.youtube.com/watch?v=UMWdyD9Plr4

Provided by alfrescoacsi

Categories     Whole Chicken

Time 4h10m

Yield 18-20 pieces, 4-6 serving(s)

Number Of Ingredients 11

3 lbs chicken
4 sprigs fresh rosemary
10 leaves fresh sage
2 garlic cloves
fresh ground black pepper (20-30 turns pepper mill)
2 eggs
2 tablespoons extra virgin olive oil
3 teaspoons salt
10 ounces flour
2 quarts peanut oil, for deep-frying
1 -2 lemon

Steps:

  • Skin the chicken (optional) and cut it into small serving pieces using a heavy cleaver. Disjoint wings, thighs and drumsticks. Trim wing tips. Halve thighs and drumsticks. Seperate breasts from back and split breasts in half. Cut each half into 4-5 pieces (depending on size). Place all chicken pieces in a large bowl.
  • Prepare the marinade. Mince the rosemary, sage and garlic and add to the chicken pieces. Add the eggs, olive oil, salt and pepper.
  • Mix well, rubbing the chicken with the marinade. Let stand in the refridgerator for 4-6 hours.
  • Place flour on a tray. Dredge the chicken pieces in the flour. When the chicken pieces are completely coated with flour, squeeze the chicken pieces so as to press the flour up against them. You will have a lot of flour left over.
  • Heat the peanut oil in a deep fryer. The oil will have reached the right temperature when you place a small piece of bread in the oil and it sizzles immediately upon contact. Or when a thermometer reads 350°F.
  • Fry the chicken pieces in two batches. Do not overcrowd the fryer. In about 10 minutes the chicken pieces should be ready. Do not overcook the chicken or it will lose its moistness.
  • Take the chicken out of the oil with a slotted spoon and drain on paper towels. Sprinkle with salt.
  • Serve the chicken with lemon wedges.

Nutrition Facts : Calories 4910.2, Fat 493.1, SaturatedFat 89.5, Cholesterol 348.1, Sodium 2019.8, Carbohydrate 56.1, Fiber 2.4, Sugar 0.7, Protein 74

KOREAN EXTRA CRISPY FRIED CHICKEN



KOREAN EXTRA CRISPY FRIED CHICKEN image

Categories     Chicken     Kid-Friendly     Quick & Easy     Dinner

Yield 4 people

Number Of Ingredients 15

24 chicken wings
canola oil, for frying (peanut oil if available)
4 cloves garlic (or garlic powder)
2-inch piece peeled ginger (or ginger powder)
4 tbsp soy sauce
1 tbsp rice vinegar
2 tbsp brown sugar
1 tbsp sesame oil
1 tbsp honey
1, 2 tbsp ketchup
1 tsp red chili garlic sauce (or red chili peppers)
1 1/2 cup cornstarch
1 cup water
1/2 tsp salt and pepper
sesame seeds & scallions (garnish)

Steps:

  • 1. Remove the tip of each chicken wing and cut in half at the joint to create 2 pieces. Rinse pieces under cold water and set to dry for at least 10 minutes. In a heavy pot such as a dutch oven, pour in canola or peanut oil to a depth of 2 inches. Heat over medium-high for about 7, 8 minutes or check for a deep-fry thermometer reading of 350°F. 2. In the meantime, combine sauce ingredients of soy, vinegar, sugar, honey, ketchup, sesame oil, red chili garlic sauce, and the powder seasoning (or adding the pulsed fresh ginger and garlic) in a small sauce pan. Boil until sauce slightly thickens and set at low heat. Adjust the spiciness of the sauce by slowly adding the red chili garlic sauce/red chili peppers and tasting for desired taste. 3. In a large mixing bowl, mix 1 cup cornstarch and salt and pepper. Individually coat each chicken wing pieces with the cornstarch and set aside. 4. In another bowl, whisk the remaining 3/4 cup cornstarch, and 3/4 cup water together to make a runny, liquidy batter. Add each chicken wing one at a time and coat well. Shake off excess batter and fry the chicken in batches for about 10~13 minutes, until golden brown, then drain on paper towels. Do not overcrowd the pan when frying each batch. 5. Fry half of the chicken wings without the sauce and plate. For the flavored wings, simply coat chicken pieces with a brush or by tossing together in a mixing bowl. Transfer to a serving plate and garnish with sesame seeds and thin green onions slices. Enjoy and eat while hot!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #preparation     #main-dish     #poultry     #chicken     #dietary     #meat     #4-hours-or-less

Related Topics