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Kenji's Crispy Crunchy Fried Chicken

Crispy Crunchy Fried Chicken

I am too excited to try this recipe! Yes I make fried chicken all the time but this looks amazing! and I am always game to try something new (especially when it looks this good!!!)
Kenji's Crispy Crunchy Fried Chicken




Serves: 

20 wings 

Prep time

Cook time:
30 mins

Total time:


Ingredients

  • 5-6 cups canola oil (or peanut oil) (Feel free to use this but I'll probably not "deep" fry the chicken. I will pan fry the chicken in sunflower oil and olive oil as usual)
  • Pre-treatment:
  • 1 tsp salt (kosher salt)
  • ¼ cup cornstarch
  • ½ tsp baking powder
  • 2 lbs chicken wings, about 20 mid-section wings

  • Batter:
  • ½ cups cornstarch
  • ½ cup all-purpose flour (I would probably use a 1/2 cup of the chicken batterI keep in the freezer, for the seasoning)
  • ½ teaspoon baking powder
  • 1 tsp salt (kosher salt)
  • ½ cup cold water
  • ½ cup vodka (I haven't decided whether or not I'm going to include this yet. I hope the store sells 4oz bottles.)
Instructions
  1. Mix together the pre-treatment ingredients. Pat dry the chicken wings with paper towels then coat each piece with the pre-treatment mixture, shake off excess coating. Lay them on a wire rack, uncovered, and air-dry for at least 30 minutes (or up to overnight).
  2. When you're ready to fry, set up your deep-fry thermometer, preheat oil to 350°F in a wok, sauce pan, cast iron pan or Dutch oven.
  3. While waiting for the oil to heat up, get the batter ready by mixing the dry ingredients first, then whisk in water and vodka.
  4. Coat 4-5 wings with the batter at a time. Using a pair of chopsticks, lift each piece one at a time and gently shake off excess batter. Carefully lower it into the oil. Fry each batch for about 6 minutes until golden brown. Use another clean pair of chopsticks to remove chicken from the hot oil, and set them on a paper towel-lined plate to cool off

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