Kimmy's Fried Chicken

10 mins
Serves 1
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Directions

  1. 1Take the tips off the chicken wings.
  2. 2Take the tips off the chicken wings.
  3. 3Take the tips off the chicken wings.
  4. 4Slice right between the joint of the chicken wings.
  5. 5Slice right between the joint of the chicken wings.
  6. 6Slice right between the joint of the chicken wings.
  7. 7Season the chicken thoroughly with seasoning, onion powder, garlic powder, smoked paprika, and Tony's seasoning.
  8. 8Season the chicken thoroughly with seasoning, onion powder, garlic powder, smoked paprika, and Tony's seasoning.
  9. 9Season the chicken thoroughly with seasoning, onion powder, garlic powder, smoked paprika, and Tony's seasoning.
  10. 10Add a bit of sofrito as a secret ingredient.
  11. 11Add a bit of sofrito as a secret ingredient.
  12. 12Add a bit of sofrito as a secret ingredient.
  13. 13Use two beaten eggs as a binder for the chicken.
  14. 14Use two beaten eggs as a binder for the chicken.
  15. 15Use two beaten eggs as a binder for the chicken.
  16. 16Put flour in a Ziploc bag for coating.
  17. 17Put flour in a Ziploc bag for coating.
  18. 18Put flour in a Ziploc bag for coating.
  19. 19Season the flour with the same seasonings as the chicken, but double the amount.
  20. 20Season the flour with the same seasonings as the chicken, but double the amount.
  21. 21Season the flour with the same seasonings as the chicken, but double the amount.
  22. 22Drop the chicken into the seasoned flour in the Ziploc bag.
  23. 23Drop the chicken into the seasoned flour in the Ziploc bag.
  24. 24Drop the chicken into the seasoned flour in the Ziploc bag.
  25. 25Zip the bag up, leaving air inside, and shake it to coat the chicken.
  26. 26Zip the bag up, leaving air inside, and shake it to coat the chicken.
  27. 27Zip the bag up, leaving air inside, and shake it to coat the chicken.
  28. 28Take the chicken out of the bag and let it rest.
  29. 29Take the chicken out of the bag and let it rest.
  30. 30Take the chicken out of the bag and let it rest.
  31. 31Test the oil temperature; it should be at 350 degrees.
  32. 32Test the oil temperature; it should be at 350 degrees.
  33. 33Test the oil temperature; it should be at 350 degrees.
  34. 34Drop all the chicken flats into the hot oil first, as they are roughly the same size for even cooking.
  35. 35Drop all the chicken flats into the hot oil first, as they are roughly the same size for even cooking.
  36. 36Drop all the chicken flats into the hot oil first, as they are roughly the same size for even cooking.
  37. 37Fry the chicken for about 10 minutes until done and golden brown.
  38. 38Fry the chicken for about 10 minutes until done and golden brown.
  39. 39Fry the chicken for about 10 minutes until done and golden brown.
  40. 40Remove the fried chicken from the oil and place it on a wired rack.
  41. 41Remove the fried chicken from the oil and place it on a wired rack.
  42. 42Remove the fried chicken from the oil and place it on a wired rack.
  43. 43If doing a second batch, get the oil temperature back up to about 350 degrees before dropping the drumettes.
  44. 44If doing a second batch, get the oil temperature back up to about 350 degrees before dropping the drumettes.
  45. 45If doing a second batch, get the oil temperature back up to about 350 degrees before dropping the drumettes.
  46. 46Optionally, add a little honey to the fried chicken.
  47. 47Optionally, add a little honey to the fried chicken.
  48. 48Optionally, add a little honey to the fried chicken.

Ingredients

  • chicken wings
  • chicken wings
  • chicken wings
  • seasoning
  • seasoning
  • seasoning
  • onion powder
  • onion powder
  • onion powder
  • garlic powder
  • garlic powder
  • garlic powder
  • smoked paprika
  • smoked paprika
  • smoked paprika
  • Tony's seasoning
  • Tony's seasoning
  • Tony's seasoning
  • sofrito
  • sofrito
  • sofrito
  • 2 beaten eggs
  • 2 beaten eggs
  • 2 beaten eggs
  • flour
  • flour
  • flour
  • honey
  • honey
  • honey

Equipment

gloveZiploc bagwired rack

Tips

  • Remove tips from chicken wings.
  • Season chicken all the way up.
  • Double the seasoning for the flour.
  • Discard used flour after one batch; do not save it.
  • Test oil temperature to ensure it's 350 degrees.
  • Cook similarly sized chicken pieces together for even cooking.
  • If cooking in batches, bring oil temperature back up to 350 degrees before adding the next batch.