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: 150 minutes
- Yield: 50 wings 1x
Description
Enjoy crispy and juicy Mini Fried Chicken wings, perfect for serving warm with blue cheese dip or cold as a quick snack.
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, for frying
Instructions
- In a large, shallow bowl, combine the flour, breadcrumbs, paprika, cayenne pepper, and salt.
- Heat canola oil in a high-sided stock pot over medium-high heat until it reaches 350°F (175°C).
- Dredge the chicken wings, a few pieces at a time, in the flour mixture, making sure to shake off any excess flour.
- Carefully place the chicken wings in the hot oil, being cautious of splatters. Fry in batches to avoid overcrowding, for about 8-10 minutes, or until golden brown and cooked through.
- Remove the wings from the oil and let them drain on a rack set over a baking sheet. This ensures a crispy crust all around.
- Sprinkle with additional salt, if desired, and serve warm with a side of blue cheese dip or cold straight from the refrigerator.
Notes
Use a high-sided stock pot to minimize oil splatter. Cooling the chicken on a rack set over a baking sheet ensures a crispy crust. These wings are delicious served warm or cold. Consider pairing with cole slaw and mashed potatoes for a complete meal.
- Prep Time: 90 minutes
- Cook Time: 60 minutes
- Category: Snack
- Cuisine: American
Nutrition
- Serving Size: 1 wing
- Calories: 150
- Sugar: 0
- Sodium: 200
- Fat: 10
- Carbohydrates: 5
- Fiber: 0
- Protein: 10
- Cholesterol: 30
