This chicken is tasty served warm with a side of blue cheese dip or cold straight from the refrigerator.
By Amy Casey
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.
PrintMini Fried Chicken
- Total Time: 2 hours 30 minutes
- Yield: 50 wings 1x
Description
This chicken is tasty served warm with a side of blue cheese dip or cold straight from the refrigerator.
Ingredients
- 1 cup flour
- 1 cup seasoned, fine bread crumbs
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 50 chicken wings, cut in 2 pieces
- canola oil
Instructions
- 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.
- 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.
- 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.
- Prep Time: 1 hour 30 mins
- Cook Time: 1 hour
