These wings can be fried ahead of time and kept warm in the oven or reheated the next day.
These wings can be fried ahead of time and kept warm in the oven orreheated the next day.
For that matter, they’re great cold, and served for an afternoon lunch on the porch.
Credit: JENNIFER DAVICK; STYLING: BUFFY HARGETT
vegetable oil
2cupsall-purpose flour
3tablespoonspepper
1tablespoonsalt
1tablespoondried oregano
1tablespoonpaprika
1 12teaspoonschili powder
Directions
Pat chicken dry.
Place chicken and next 4 ingredients in a large bowl; toss to combine.
Whisk together eggs and milk; pour over chicken.
Let stand 20 minutes.
Pour oil into a 7 1/2-qt.
Dutch oven; heat to 325.
Whisk together flour and next 5 ingredients in a large bowl.
Remove chicken from egg mixture, reserving egg mixture.
Dredge half of chicken in flour mixture, shaking off excess.
Dip chicken in egg mixture, and dredge in flour mixture again.
Fry chicken 7 to 9 minutes or until browned.
Drain on a wire rack over paper towels.
Place on a wire rack in a jelly-roll pan, and keep warm in a 200 oven.
(Do not cover.)
Make-Ahead Tip: Fry chicken up to 1 hour ahead, and keep warm in a 200 oven.
Or, make it the day before and chill.
Serve it cold, at room temperature, or warm.
To reheat: Bake on a wire rack in a jelly-roll pan at 300 for 45 minutes.
Tips
Source:My Beverly Hills Kitchen
