Thursday, January 17, 2013

CWP Fried Chicken

Fried Chicken

10-15 whole chicken wings
3 cups of flour
2 tsp of black pepper
¾ cup seasoning salt
3 tbsp Garlic powder
3 tbsp of garlic salt
2 eggs
1 cup of milk
2tsp of hot sauce
1tbsp of lemon juice
¼ cup of bread crumbs
¼ cup of Balsamic vinegar
2 large bowls
Cookie sheet covered in foil
Large cutting board.
Put the chicken, the lemon juice, the vinegar, the hot sauce, and 1 tbsp of garlic into a large freezer storage bag. Marinate the chicken for 30 minutes in the bag. While the chicken is marinating, mix the flour, the rest of the garlic powder, seasoning salt, garlic salt, the bread crumbs and the black pepper in a large bowl. In another bowl mix the eggs and the milk. When the chicken is done marinating, dip each piece into the flour mixture. Make sure each piece is covered in flour. After that dip each piece into the egg mixture. Make sure each piece is completely covered. Next the chicken goes back into the flour. When that process is done let the chicken hang out on the cutting board. This will help the flour and the egg to set on the chicken and not fall off in the deep fryer. In this time, heat the deep fryer to the chicken setting or 250 degrees F. When the grease is hot and ready, fry the chicken for 10 minutes, 5 pieces at a time. After frying, use the cookie sheet and bake the chicken in the oven on 350 degrees F for 10 more minutes.
Let sit for 2 minutes and serve.

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