Kentucky-Style Fried Chicken Wings

Name: Kentucky-Style Fried Chicken Wings
Total time: 1800 s
Yield: 2 servings
Cuisine: American
Ingredients: 2.2 lbs chicken wings; Olive oil; Freshly ground black pepper; Salt; For the marinade:; 1 2/3 cups all-purpose flour (about 200 grams); 3/4 cup refined corn flour (about 100 grams); 3 teaspoons sweet paprika; 1/2 teaspoon thyme; 1/2 teaspoon dill; 1/2 teaspoon tarragon; 1/2 teaspoon cayenne pepper; 1 teaspoon garlic powder; 1 teaspoon curry powder; 1/2 cup milk (about 100 ml); 1 1/4 cups water (about 300 ml); For the coating:; 1 2/3 cups all-purpose flour (about 200 grams); 1/2 teaspoon cayenne pepper; 1/2 teaspoon dill; 1/2 teaspoon thyme; 1/2 teaspoon tarragon; 1 teaspoon garlic powder; 1 teaspoon sweet paprika; 1 teaspoon curry powder

Juan Cannas @Cannas_1962

Pontevedra

The story of this recipe revolves around Harland Sanders, the son of a farming family from Henryville, Indiana. After his father's death when Harland was 6, his mother needed her children to work, so he started cooking at a young age. Harland left school at 12 to help on the family farm and later took on various jobs until 1929, when he opened a gas station in North Corbin, Kentucky. A year later, he set up a small restaurant in the same location, called Sanders Café, where he began preparing fried chicken using his own recipe. A year later, he patented his fried chicken recipe, which he called the Original Recipe. The recipe is a classic of American cuisine. Kentucky chicken is often served as a main dish or appetizer and shares some similarities with chicken fingers or nuggets, although it is prepared differently.

Juan Cannas @Cannas_1962

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Ingredients

30 minutes

2 servings

2.2 lbschicken wings
Olive oil
Freshly ground black pepper
Salt
For the marinade:
1 2/3 cupsall-purpose flour (about 200 grams)
3/4 cuprefined corn flour (about 100 grams)
3 teaspoonssweet paprika
1/2 teaspoonthyme
1/2 teaspoondill
1/2 teaspoontarragon
1/2 teaspooncayenne pepper
1 teaspoongarlic powder
1 teaspooncurry powder
1/2 cupmilk (about 100 ml)
1 1/4 cupswater (about 300 ml)
For the coating:
1 2/3 cupsall-purpose flour (about 200 grams)
1/2 teaspooncayenne pepper
1/2 teaspoondill
1/2 teaspoonthyme
1/2 teaspoontarragon
1 teaspoongarlic powder
1 teaspoonsweet paprika
1 teaspooncurry powder

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Steps

30 minutes

1

First, prepare the marinade by placing the all-purpose flour, corn flour, paprika, curry powder, garlic powder, cayenne pepper, thyme, dill, and tarragon in a bowl. Gradually add the milk and water, stirring with a whisk until the mixture is smooth and free of lumps.
2

Season the chicken wings with salt and pepper, then add them to the bowl with the marinade. Coat them well and let them rest covered with plastic wrap in the refrigerator for 2-3 hours to absorb the flavors and aromas of the mixture.
3

In another bowl, prepare the coating by mixing the flour, garlic powder, sweet paprika, curry powder, thyme, dill, and cayenne pepper. Remove the chicken from the marinade and coat it with the flour mixture, then place it in a container to shake off any excess flour.
4

Heat a deep skillet over medium heat with plenty of oil and fry the wings for 1-2 minutes on each side until they are golden brown. Remove the chicken and drain on a wire rack or bowl, then serve with barbecue sauce and enjoy.