Southern Fried Chicken
Made by
Cory Armstead
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Cook Time: 10 Minutes Per Batch
This Southern Fried Chicken proves that crispy, juicy wings do not need a buttermilk soak. The chicken and flour coating are seasoned with paprika, ground mustard, parsley, onion powder, salt, and black pepper, while cornstarch helps create a crunchy golden crust.
Ingredients:
For the Chicken
- chicken wings
- salt
- black pepper
- onion powder
- paprika
- dried parsley
- ground mustard
- cooking oil (for frying)
For the Seasoned Flour
- all-purpose flour
- salt
- black pepper
- onion powder
- paprika
- dried parsley
- ground mustard
- cornstarch
Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.
Directions
- Place the CHICKEN WINGS in a large mixing bowl.
- Season the wings with SALT, BLACK PEPPER, ONION POWDER, PAPRIKA, DRIED PARSLEY, and GROUND MUSTARD.
- Toss the chicken until every wing is evenly coated with the seasonings.
- In a separate bowl, add the ALL-PURPOSE FLOUR.
- Season the flour with additional SALT, BLACK PEPPER, ONION POWDER, PAPRIKA, DRIED PARSLEY, and GROUND MUSTARD.
- Add the CORNSTARCH and mix until the seasoned flour is evenly combined.
- Coat each chicken wing thoroughly in the seasoned flour, gently pressing the mixture onto the surface so it adheres.
- Heat the COOKING OIL over medium-high heat.
- Carefully add the coated chicken wings to the hot oil without overcrowding the pan or fryer.
- Fry the wings for approximately 10 MINUTES, turning as needed, until the coating is crisp and golden and the chicken is fully cooked.
- Transfer the fried chicken to a wire rack or paper towel-lined tray to drain.
- Repeat with the remaining chicken, allowing the oil to return to temperature between batches.
- Serve the Southern Fried Chicken hot.
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