I don't eat out often because I like cooking at home. However, there are rare days when I don't feel like cooking. For those days, I would pick up something quick and filling. After having take-out, I usually end up kicking myself for not whipping up a meal at home instead.
I had some take-out fried chicken not long ago and it was horrible. It was obvious that the chicken was sitting out for days. The chicken was incased in an oily batter so thick that it had its own gravitational pull, and the inside was as dry as sandpaper. Also, some pieces had very little chicken underneath the oily crust. It would have been better if I just spent the 30 minutes in the kitchen making my own.
Some fried chicken recipe are very complicated and the process of breading can get very messy. I wanted a recipe that was not simple, but super simple and I find the below recipe is just that. There is no three-step-flour-egg-wash-breading process. There is no messy batter to mix. The recipe has only four basic ingredients for the chicken: salt, pepper, garlic powder and corn starch. They are all tossed in a mixing bowl with the chicken. Then simply fry and serve. The chicken comes out perfectly cooked and seasoned with a light thin crust to go along with every bite. This is now my go-to recipe for whenever I have a craving for the fried chicken. It's just too simple and quick to even think of ordering takeout.
- 5 lbs chicken wings
- 1 tablespoon salt
- 1/2 tablespoon pepper
- 1 tablespoon garlic powder
- 1/3 cup corn starch
- Vegetable oil for frying
- Fill a medium-sized pot halfway with vegetable oil and heat on high.
- In a large bowl, combine the wings, salt, pepper and garlic powder. Toss until combined.
- Add the corn starch and toss until combined. Do not over toss as the corn starch will clump.
- Fry the chicken wings in batches at 375 degrees Fahrenheit for 5 minutes or when wings float to the top with the desired color.
- Remove the chicken and place on a plate lined with paper towels to remove the excess oil. Serve immediately.