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
- 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 (240 ml) flour
- 1 cup (240 ml) seasoned, fine bread crumbs
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 1/2 tsp 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: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 wing
- Calories: 150
- Sugar: 0
- Sodium: 200
- Fat: 10
- Carbohydrates: 5
- Fiber: 0
- Protein: 10
- Cholesterol: 30
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Frequently Asked Questions
Why use a high-sided stock pot instead of a regular frying pan?
The recipe specifically calls for a high-sided stock pot to minimise the splattering of hot canola oil. Since the oil needs to reach 350°F (175°C), a deep pot contains the splatter that would otherwise make a shallower pan messy and potentially dangerous.
Why drain the wings on a rack instead of paper towels?
Cooling the fried wings on a rack set over a baking sheet allows air to circulate underneath as well as around the top, keeping the crust crispy all the way around. Paper towels trap steam on one side, which softens the bottom crust.
Can these wings be eaten cold, and what does the recipe suggest for serving?
Yes — the article notes the wings are delicious both warm and cold straight from the refrigerator. The recipe recommends serving them with a side of blue cheese dip; the article also mentions cole slaw and mashed potatoes with gravy as a complete meal.
