Who does not love FRIED CHICKEN????? This is one of my favorite recipes. It's also great with pieces of the chicken like breast, legs, etc.. My son likes for me to cut the breast into chicken strips for chicken fingers. All of the ingredients are below. Feel free to follow along in the video while you are cooking.
Ingredients:
2 (4-5lbs.) packs of wing sections (washed and soaked in vinegar and salt prior to seasoning)
Louisiana Hot Sauce, kosher salt, black pepper, onion powder, garlic powder, paprika, seasoned salt, red pepper, creole seasoning
2 cups of flour
cooking oil (enough to coat the chicken when frying)
- Start out with washed chicken. I then let it soak in vinegar and salt for 30 minutes. After it is done soaking rinse and dry it using paper towels.
- Coat in hot sauce, add all of your seasonings (1/2 tsp of salt, pepper and red pepper, 1 tsp of garlic, onion powder, paprika, seasoned salt, and creole seasoning) and mix. Allow to marinate for at a minimum of 45 minutes. The longer the better. Overnight works great!
- Add flour to freezer bag or anything you choose to coat your chicken. Sprinkle about 1/4 tsp of black pepper, red pepper, creole seasoning, paprika, onion powder and salt. Mix well.
- Add chicken to flour and coat it evenly. Keep as much of the marinade mixture on the chicken before adding it to the flour. This makes it extra crispy.
- Once your chicken is coated evenly, add it to your hot oil. Depending on your stove, you can cook it on medium to medium high heat setting. ( I usually sprinkle a little flour in the grease to make sure it's ready)
-Cook your chicken until it floats to the top. That is usually a sign that it is ready. You may want to cook the first batch a little longer if it's too light.
You can pair your chicken with what ever sides you like. Enjoy!
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