How To Make The Best Fried Chicken!! Tutorial😮

Ingredients

• 2 lb Chicken Wings (cleaned and patted dry)
• 2 tbsp Chicken Seasoning Blend (store‑bought or homemade (see video description))
• 2 large Eggs (beaten)
• 2 tbsp Hot Sauce (your favorite brand)
• 1 tbsp Mustard (yellow mustard)
• 2 tbsp Whole Milk (for the batter)
• 1 tbsp Pickle Juice (from a jar of pickles)
• 1 cup All-Purpose Flour (for coating)
• 1/2 cup Cornstarch (for coating, creates extra crispness)
• 1 tbsp Chicken Seasoning Blend (the remaining portion of the blend used for the flour mixture)

Instructions

1. Clean and Dry Wings

   Rinse the chicken wings under cold water, trim any excess skin or fat, then pat completely dry with paper towels.

   Time: PT5M

2. Prepare Seasoning Blend

   Combine the chicken seasoning blend in a small bowl; use half now and reserve the other half for the flour mixture.

   Time: PT5M

3. Make the Wet Marinade

   In a zip‑top bag, whisk together the eggs, hot sauce, mustard, whole milk, pickle juice, and the first half of the seasoning blend. Add the wings, seal the bag, and massage to coat evenly.

   Time: PT5M

4. Marinate

   Place the bag in the refrigerator and let the wings marinate for up to 2 hours (or at least 30 minutes for a quick version).

   Time: PT2H

   Temperature: 4°C

5. Prepare Dry Coating

   In a large mixing bowl, whisk together the flour, cornstarch, and the remaining seasoning blend.

   Time: PT5M

6. Dredge Wings

   Remove wings from the marinade, let excess drip off, then toss them in the flour mixture. Press the coating onto each wing and shake off any excess.

   Time: PT10M

7. Rest Coated Wings

   Lay the coated wings on a wire rack and let them rest for at least 15 minutes. This helps the coating set.

   Time: PT15M

8. Heat Oil

   Fill the deep fryer or pot with enough oil to submerge the wings (about 3‑4 inches). Heat to 350°F (175°C).

   Time: PT10M

   Temperature: 350°F

9. Fry Wings

   Working in batches, carefully lower the wings into the hot oil. Fry for 8‑10 minutes, turning once, until the coating is deep golden‑brown and the internal temperature reaches 165°F (74°C).

   Time: PT10M

   Temperature: 350°F

10. Drain and Serve

    Remove the wings with tongs, place on paper towels to drain excess oil, then serve hot with your favorite dipping sauce.

    Time: PT5M

Nutrition Facts

Calories

400

Protein

20 g

Carbohydrates

10 g

Fat

30 g

Fiber

0 g