MOM’S FRIED CHICKEN
- 12 chicken wings, cut into pieces
- 2/3 cup all-purpose flour
- 3/4 teaspoon paprika
- 3/4 teaspoon salt or to taste
- 1/2 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
- shortening or vegetable oil
Rinse the chicken pieces and set them aside. In a large dish, mix the flour with the paprika, salt, garlic powder and black pepper. Coat the chicken pieces with the seasoned flour. Place them on a cake rack to air dry for 25-30 minutes. Heat the shortening or vegetable oil in a deep saute pan over medium-high heat (should be about 1/2-inch) to 365 degrees (a bread crumb will sizzle quickly when you add it to the pan). Add a few chicken pieces at a time (adding too many will make the cooking oil too cool) and cook, turning the pieces occasionally, for 8-10 minutes or until crispy and golden brown. Drain on paper towels.
Makes 12