Crispy and Salty Fried Chicken

Name: Crispy and Salty Fried Chicken
Yield: 3 servings
Cuisine: American
Ingredients: 14 pieces Tip section of chicken wings (or chicken wings); 1 dash less than a teaspoon ☆Salt; 1 ☆Coarsely ground black pepper; 1 ☆Consomme soup stock cube; 2 clove ☆Garlic; 3 heaping tablespoons Katakuriko

cookpad.japan @cookpad_jp

The salty fried chicken wings that I ate at a restaurant were really delicious, so I wanted to make them at home, and made them while slinging seasonings everywhere.

I recommend using chicken wings. These taste better properly seasoned. Fry them for the last time over high heat. These taste great with pepper, so please feel free to add a ton of coarse black pepper into the mix. Recipe by Lesser Panda

The salty fried chicken wings that I ate at a restaurant were really delicious, so I wanted to make them at home, and made them while slinging seasonings everywhere.

cookpad.japan @cookpad_jp

The salty fried chicken wings that I ate at a restaurant were really delicious, so I wanted to make them at home, and made them while slinging seasonings everywhere.

Saved

Ingredients

3 servings

14pieces Tip section of chicken wings (or chicken wings)
1 dashless than a teaspoon ☆Salt
1☆Coarsely ground black pepper
1☆Consomme soup stock cube
2 clove☆Garlic
3heaping tablespoons Katakuriko

Saved

Steps

1

Prepare the seasonings. Grate the ☆ garlic. Dissolve the ☆ consomme cube in a small amount of hot water (about 2 teaspoons). Mix the ☆ ingredients together.
2

Place the ☆ seasoning ingredients, chicken wing tips, and chicken wings into a plastic bag and massage well to mix it in thoroughly. You can also mix it in a bowl.
3

Let sit inside the plastic bag from step 2. Letting sit for 20-30 minutes will let the flavor soak in well. It might be better to let sit for longer. The photo shows ones that have been marinated in a bowl.
4

Take out the marinated chicken wing tips and chicken wings and sprinkle with katakuriko on a tray or in a plastic bag. Adjust the amount if it is difficult to coat them with 3 heaping tablespoons.
5

Brush off the excess flour and start to fry them over medium heat. They might discolor if the heat of the oil is too high from the beginning.
6

Turn up to high heat once they have changed color slightly, and fry until crispy. Drain the oil thoroughly, and they are done. These taste great with grated daikon radish and soy sauce.