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Stevie's Fried Chicken
Steven's own recipe: chicken wings in a simple dry coating of potato starch, cornstarch and Lawry's, fried light and shatteringly crispy.
Ingredients
| Volume | Grams |
|---|---|
| Dry coating | |
| 1/4 cup potato starch | 38 g |
| 1/4 cup cornstarch | 28 g |
| 1 tbsp Lawry's Seasoned Salt | 14.4 g |
| 1 tsp paprika | 2.3 g |
| 1/2 tsp black pepper | 1.1 g |
| Chicken | |
| 20 chicken wings, drumettes and flats | — |
| Added for frying (not part of Steven's list) | |
| neutral frying oil, enough for deep frying, such as vegetable or peanut oil | — |
Gram weights use the King Arthur Baking ingredient weight chart; “—” means the ingredient isn’t on the chart, so measure it by volume or count. Measure flour by spooning it into the cup and leveling, or better, weigh it.
Method
- Mix all the dry ingredients together so they're blended evenly.
- Roll each piece of chicken in the mix.
- Let the coated pieces sit on a rack while the oil heats to 320–350 °F, then drop them in.
- Fry about 8 minutes until golden and crispy.
Tips
- “Starch doesn't burn like flour and it makes it light and crispy.” — Steven
- Fry in batches so the oil stays in the 320–350 °F range; crowding the pot drops the temperature.
- Food safety: make sure the thickest piece reaches 165 °F (74 °C) inside before serving.
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