Put the wings in a bowl, together with the tomato sauce, season and leave in the fridge for a few hours.
After removing them, we give them through the beaten egg, then through the mixture of flour, corn, breadcrumbs and salt.
Fry over medium heat, preferably in a Teflon pan.
After browning on both sides, remove on a plate on which a paper napkin was placed to absorb excess oil.
Crispy chicken wings like at KFC & # 8211 recipe simple and easy to prepare for chicken wings in crispy and spicy crust, with tender and soft meat marinated in whipped milk. Here you have all the & # 8220secretettes & # 8221 for a crispy bran and a delicious meat, fried correctly.
Although it is a recipe that I do not prepare very often, because they are fried in an oil bath, I prefer to make them at home because I know for sure that the oil is new and I will not reuse it for other recipes. My son and husband love this kind of fast food, so I bought very good quality chicken wings, from ground-raised chickens and fed naturally with corn kernels. This way I know for sure that I offer them something good and fresh, without additives.
I have seen that many online recipes recommend it recipe for crispy chicken wings & # 8220gen KFC & # 8221 with cornflakes. There is no such thing! Others put breadcrumbs. I didn't find this ingredient in the taste of the wings either. If you have eaten at least once crispy wings from KFC you will certainly not find cornflakes or breadcrumbs in their crust and it certainly has no corn. You don't have to boil the meat you are going to fry! It would be a big mistake to try to fry boiled meat. Do not be afraid that you will not fry the meat well. If you follow the instructions in the safe recipe you will make the best crispy chicken wings. You can also prepare chicken breast after this recipe (for this you need a shorter cooking time) or hammers (they will stay a little longer).
The meat is marinated in whipped milk. If you do not have whipped milk you can use yogurt slightly diluted with milk, kefir or sana. Put the egg, salt and pepper in the marinade, and the meat will stay in it for at least 6 hours, but it is best to leave them for 12 hours. After removing the meat from the refrigerator, you will wait an hour to prepare them, so that the meat is not subjected to a thermal shock.
The original KFC fried chicken recipe seems to be well preserved and protected by copyright. At one point, in 2015, at the opening of a KFC chain in Europe, a company representative said that & # 8221 there are eleven herbs and spices & # 8221, but did not remember which ones. Well, I think that among those 11 crust ingredients was sodium monoglutamate and that's why he couldn't remember. It will never be found in my recipes. The rest of the spices and herbs I used in the crust were inspired by several recipes for crispy chicken wings like at KFC which we found online and adapted over time to our tastes. I used: hot pepper, smoked paprika, mustard powder, granulated garlic, onion powder, ginger powder, thyme, oregano, cumin, salt and freshly ground pepper.
The question you are asking yourself is probably how the crunchy part is formed, how can it look like it has cornflakes and yet they do not have this ingredient? Well, the secret lies in mixing the solid ingredients with a part of the marinade in which the chicken sat and kneading the compositions between your fingers until a kind of crumbly dough is formed or in other words you get some small lumps of flour. These will stick to the chicken arias that have been marinated in beaten milk with egg. The marinade present on the wings will facilitate the gluing of the dough pieces and will not let them fall during frying.
And because it's about frying, you have to heat the oil well, but be careful not to be too hot to smoke.
In order to be sure that I will have the meat well done, I gently detached the meat from the bone into pieces c
Other recipes with chicken wings prepared by me you can find here:
Here is the list of ingredients and how to prepare it Crispy chicken wings like at KFC & # 8211 I would say they are even better than theirs:
1/2 tablespoon ground pepper
1 teaspoon smoked paprika
1 teaspoon mustard powder
1 teaspoon ground pepper
I talked and cleaned the wings of tulle or down / feathers. I cut the wings in 3, and I removed the tips. I keep them in the freezer and use them for chicken stock or chicken soup. In order for the wings to cook well, I detached the meat from the bone in half at the upper pieces of the wings.
In a very large bowl I put the beaten milk, I mixed it with a beaten egg, salt and pepper. I put the wings in the bowl, covered them with marinade, covered the bowl with cling film and put it in the fridge overnight.
The next day I took the wings out of the fridge, prepared the spices in a bowl, then mixed them with flour. I also cleaned some potatoes and cut them and baked them, sprinkling them with a little oil beforehand. At least the potatoes should not be fried in oil.
I drained the marinade wings, without insisting too much. I need them to be moist, so that when I roll them in flour, they stick very well. I poured some of the marinade over the flour. I added gradually, depending on how much was needed & # 8211 eventually I used about 80% of the marinade in the bowl. At first I mixed it with a fork, then with my fingers I crushed it.
I put the chicken wings given through the flour crust with spices on a large plate, as I prepared them, without overlapping them. I left them for another 15-20 minutes so that the flour mixture sticks to the meat by drying and does not fall during cooking.
I heated the oil in a cast iron kettle (you can also use a fryer), without letting it smoke. I checked with the handle of a wooden spoon if it makes air bubbles around it, at which point I fried them. The wings are not fried too much at the same time, because they do not have to be cooked in heaps. Fry for 7-8 minutes or until golden.
Be careful not to burn yourself when you put the wings in the hot oil. When they are ready, take them out with a paddle with holes and leave them on a paper napkin that will absorb the excess oil.
I ate them immediately with baked potatoes, garlic sauce and a vegetable salad.
I hope you will try my recipe for crispy chicken wings, because it is very good.
My son ate a little more than 10 pieces and I think that is clear proof of a successful recipe.
If you like to share your recipes, I look forward to seeing you in the group I cook with friends.
I propose a fairly simple recipe, but much healthier than the spicy wings from KFC or other similar fast foods. Delicious spicy wings, made at home!
Perfect for lunch or dinner or even for the next day's work package.
Ingredients for spicy wings
- 6-8 chicken wings
- 2 tablespoons butter
- 2 tablespoons honey
- 2 tablespoons tomato sauce
- spices: CHILI (main ingredient)
- pepper, salt
- chicken spices (I use chicken spices from Galeo that they recently discovered. They are quite cheap, about 1.2 RON package)
Boil the chicken wings until they boil. Meanwhile, in a pan, melt the 2 tablespoons of butter and then add one by one, the other ingredients. Mix until a homogeneous and quite dense sauce is obtained. The spices are added to taste, but be very careful with the chilli because depending on the company that produces it, it can be extremely spicy. For example, the chilli from Fuchs or Galeo is extremely spicy, while the one produced by Cosmin is quite sweet. Don't forget to heat the oven.
Take a fairly large pan and fill it half with water. Cover with the lid upside down and grease the lid with a tablespoon of oil. After boiling the wings, place them on the lid and grease them with a previously prepared sauce. Put the pan in the oven and leave it for about 15-20 minutes until the chicken is browned and a crust is formed.
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