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Mini Fried Chicken

This chicken is tasty served warm with a side of blue cheese dip or cold straight from the refrigerator.
By Amy Casey

Mini Fried Chicken

Lately I have had a hankering for fried chicken. I love that the chicken is both crispy and crunchy and moist and juicy at the same time. When served with cole slaw and mashed potatoes and gravy, it is almost a perfect meal. Not wanting to deal with all the mess that comes along with deep frying chicken, I have been known to head through the drive thru at Kentucky Fried Chicken to get my chicken fix.

One of clients requests my Mini Fried Chicken at least once a month. What an ideal concept! I still have to deal with the frying of chicken, but it was much easier as chicken wings are used and cook up lickety split. I use a high sided stock pot so as to minimize the splatters of hot oil. Cooling on a rack set in baking sheet ensures a crispy crust all around. With an extra sprinkling of salt, your Mini Fried Chicken is ready to serve.

The chicken is tasty served warm with a side of blue cheese dip or cold straight from the refrigerator. I may skip the KFC drive thru if I have a batch of these gems in my refrigerator.

Mini Fried Chicken
 
Prep Time
Cook Time
Total Time
 
This chicken is tasty served warm with a side of blue cheese dip or cold straight from the refrigerator.
Author:
Recipe Type: Main
Serves: 50 wings
Ingredients
  • 1 cup flour
  • 1 cup seasoned, fine bread crumbs
  • ½ teaspoon paprika
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon salt
  • 50 chicken wings, cut in 2 pieces
  • canola oil
Instructions
  1. In a large, shallow bowl, combine the flour, breadcrumbs, paprika, cayenne 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 before frying.
  2. Heat about 3 inches of canola oil in a large, high sided stock pot to 375 degrees. Deep fry about 8 – 10 pieces of chicken at a time for about 12 minutes, turning once. Drain on a wire cooling rack placed in a large baking sheet. Season with salt while still warm.
  3. Serve immediately or cool completely and store in the refrigerator in a ziploc bag. Serve cold or reheat in a 350 degree oven for 10 minutes.

 

Amy Casey

Amy Casey

Amy Casey, of northern New Jersey, is a food columnist for the New Jersey Herald and cookbook author. She has developed a wealth of recipes as a personal chef and also while cooking for her own family of five. See more of her recipes in her just published cookbook for e-readers Dinner for a Year – 52 Easy and Delicious Recipes to Spice Up Your Family Menu Planning.

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Originally Published: January 24, 2013

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