Perfectly Crisp Panko Fried Chicken Wings
Are you on a quest to find the crispiest fried chicken ever? So were we! We’re a huge fan of chicken wings here (we have plenty of recipes for all the wings you could want!) but sometimes you just need a good, crunchy skin to sink your teeth into. That’s the true mark of a good chicken wing - a beautifully crisp outside and a delectably moist inside! We’re sure you’ll love these wings just as much as we do!
Ingredients
500g chicken wings
400g panko breadcrumbs
2 eggs
salt to taste
black pepper to taste
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon Onion salt
2 teaspoons mixed herbs
½ teaspoon chilli powder (more if you like your wings hot!)
vegetable oil for frying
Method
Prepare the chicken wings by separating the drumette and wingette (the chicken wings can be left whole but will take longer to cook)
Mix salt, pepper, garlic powder, onion powder, mixed herbs, paprika and chilli powder then rub into chicken wings. Set aside.
In medium bowl, combine panko breadcrumbs. In another medium bowl, beat the eggs until smooth.
In large frying pan, fill pan about 1/4 " high and heat oil temperature to about 375 degrees. Do not let oil get too not or else the chicken strips will burn on outside and still be raw on inside.
Dip each chicken wing in egg, then panko breadcrumbs. Press chicken wing pieces into the bowl of panko breadcrumbs so that they completely coat each piece. Repeat this process for all chicken pieces.
Fry the chicken till golden brown on both sides and until the chicken is fully cooked in the centre. Serve with your favourite dip!
