Last updated on Oct 30th, 2020 at 08:48 am
Fried chicken is a firm favourite with South African families. While the jury is still out on which fast-food franchise makes the best fried-chicken, you can take the win for making your families favourite fried chicken.
Making your own food at home gives you the flexibility to alter recipes to suit your families tastes and also offer a healthier alternative. Spice it up with some chilli flakes or make a salt-free version by using a sodium substitute … home-made fried chicken isn’t only better for your health it can also be tastier.
- 20 chicken wings
- 1 1/2 cup/s Cornstarch
- Peanut Oil (or any other with a higher smoking point). For the regular DEEP pan/pot w/ a lid, use between 1.4L-2.1L – ALSO it depends on the size of your fryer
- 1/4 chopped Onion OR 1 tbsp. Onion powder.
1 teaspoon Garlic powder
- 1 teaspoon Chili powder
- 2 teaspoons salt
- Using a sharp knife, separate the wings carefully at the joint. Remove the toe of the wing and wash the wings under cold water, as well as the board and knife. You can cut the tips of the wings and discard if you wish. The safe cooking internal temperature for chicken wings is 165F/75°C
- In a large mixing bowl, add the ingredients for the marinade. Mix everything to combine. Add chicken wings, and mix, massage, and get all the wings coated with the seasoning.
- In another clean bowl, add about 1 1/2 cup of corn starch. Dip each chicken wing/piece into the cornstarch, shake a bit, then place on the plate. Discard the cornstarch after you are done!
- Preheat your oil to 375F (190°C) and fry in batches. Deep fry the wings until about 90% cooked (about 10 minutes). Drain oil using a wire basket or a wire rack for a few minutes, then drop the wings in for the second time, and deep fry it until the wings are crispy, approx. 3-5 more min. The wings should be deep golden brown. Drain oil again in a wire basket or a wire rack for a few minutes before digging in.
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Recipe provided courtesy of Sandra’s Easy Cooking food blog.