FRY. When ready to cook the chicken, preheat 1-2 inches of oil in a deep fryer or heavy pot to 350. In a medium bowl, whisk together the all purpose flour and cornstarch. Toss the chicken wings in the flour mixture, shaking off the excess flour.
Fry the chicken pieces for 3 minutes, flip, then fry for an additional 2-3 minutes, or until cooked to 160 degrees. Drain on paper towels or wire rack.
- Chicken wings work great for this dish. Chicken thighs also work well because they retain their moisture. Adjust the fry time according to the cut. Chicken breasts and chicken tenders are more likely to dry out.
- For thicker crispier coating, dredge the chicken twice.
- Oil should reach 365°F. No thermometer? No problem – I like to use the end of a wooden spoon. If the oil immediately bubbles when the spoon is inserted, then it is hot enough. If it sizzles too vigorously, then it is too hot. And if it doesn’t bubble at all, turn up the heat.
- Once the chicken has been fried, brush them with hot sauce for a bit of a kick!
Waffles
WET INGREDIENTS. Add the butter and milk to a small bowl or measuring cup, and heat in the microwave for one minute and thirty seconds, or until the butter is melted. Whisk in the vanilla and set aside. In a large bowl, beat the eggs until fluffy. Add the milk mixture and stir to combine.
DRY INGREDIENTS. Add the flour, baking powder, salt, and sugar, and mix until just combined (small lumps are ok). Let sit five minutes.
