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.Print
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.