I was craving fried chicken for weeks. But take away fried chicken is always too heavy and makes me feel kind of sick afterwards.
So I bought some chicken wing nibbles from the supermarket and made my own. I didn’t really have a plan for how I was going to make it so I just raided the pantry for whatever looks good.
Notes
- The cornflour helps to make it crispy
- I’ve used sweet paprika but use spicy if you like your food spicy
- There was plenty of batter left over. I’m sure it would have been enough for 2kg.
The Best Deep Fried Chicken Wings Ever!
I’m not keeping these herbs and spices secret. The best deep fried chicken wings ever!
Equipment
- 1 Sauté pan, wok or deep frier
Ingredients
- 1 kg chicken wing nibbles
Batter
- 1 cup plain flour
- 1 cup cornflour
- 1 tbsp Kosher salt
- 1 tbsp sweet paprika
- 2 tsp dried oregano
- 2 tsp dried thyme
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 cup water
Additional
- oil for deep frying
Instructions
- Combine all the dry batter ingredients in a bowl
- Gradually add water while whisking the dry ingredients until the batter has a runny but not watery consistency. It needs to be a little thick, but still runny.
- Add the chicken to the batter and make sure the chicken is fully coated.
- Heat oil in a pan for deep frying to around 150 degrees C. I normally use a wok for deep frying but this time I used my sauté pan.
- Fry the chicken for about 15 minutes until it’s a deep brown colour. Don’t overcrowd the pan. Cook it in batches if necessary.
