May 2, 2011

Southern Style Fried Chicken Wings


This style of cooking chicken was supposedly from the South American regions, and there's a lot of versions regarding the authentic way of cooking it. But from what I understand, it is a battered or floured chicken deep fried to golden perfection. Oh, and the outer coating is really crisp and it has that sounding crunch.

What I love doing is that I soak the chicken pieces in salted milk for half an hour. It actually makes the chickens a lot tastier, and the meat juicer. Then I dredge in my flour-cornstarch mixture, and it turns out really good. It actually makes for a healthier (note: less sodium) alternative to those salty, MSG-filled processed "breading" or coating for chicken available in the grocery, and it can really satisfy everyone's craving for that crisp outer coating.

Southern Fried Chicken Recipe

Ingredients:

10 chicken wings
1 cup cold milk mixed with 2 tsp salt
2 1/4 tsp salt
2 tsp Spanish paprika
2 tsp garlic powder
2 tbsp ground black pepper
1/3 cup cornstarch
1/2 cup flour

Procedure:
  1. Pierce chicken pieces with fork several times and soak in salted milk for 30 minutes.
  2. Mix the salt, pepper, garlic powder, and pepper together in a bowl. Dredge the chicken pieces in the spice mix and leave in the fridge for thirty more minutes.
  3. Combine the flour and cornstarch together in a bowl and mix well.
  4. Dredge the chicken pieces in the flour mixture and coat well.
  5. Let sit for five to ten minutes to allow the coating to stick to the chicken.
  6. Heat oil in a deep pan, and deep fry chicken 2 to 3 pieces at a time. Cook until golden brown.
  7. Drain on paper towels.

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