Sharp wings of KFC

Delicious, crispy and savory, for the whole family for dinner! Spicy wings like in KFC can now be easily cooked at home! This is a great hearty snack or a full meal, if you serve them with a side dish. The wings are breaded in ground unsweetened corn flakes, the crust turns out to be incomparably delicious!

BLUE-EYED

Recipe author

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Composition / ingredients

Servings:

Chicken wings (it's 9-10 pieces)

800

For liezon:

Eggs

Milk

100

Paprika

0.5

Garlic powder

0.5

Pepper

to taste

Salt (big pinch)

to taste

For breading:

Cornflakes (Necessarily unsweetened, without additives. Or replace it with crumbs of a dry unsweetened loaf.)

Vegetable oil (Depending on the dishes, the wings should be hidden more than half during roasting.)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 35 % 14 g

Fats 58 % 23 g

Carbohydrates 8 % 3 g

275 kcal

GI: 33 / 0 / 67

Step-by-step cooking

Cooking time: 50 min

Step 1:
How to make sharp wings like in KFC? Prepare the products. Wash the wings, cut them into phalanges at the joints.
Step 2:
Put them in a saucepan, pour cold water so that only the wings are covered. Add a little salt and bring to a boil over low heat. Remove the foam and boil the wings for no more than 5 minutes. Then remove the pan from the stove and leave them to cool without removing them from the broth.
Step 3:
While the wings are cooling, prepare the breading. How to make breading for frying wings? Grind the flakes in any convenient way. If you can't find anything that isn't sweet, don't experiment with sweets. A great replacement option is a dry loaf, but not a ready-made breading.
Step 4:
Prepare the liezon. What is liezon? This is a mixture of eggs and milk or water, in which the products are dipped before breading. How to make a liezon? Shake the eggs at room temperature with a whisk, add salt. Add 100 ml of warm, but not hot milk and shake well. Then add the spices and stir until the salt is completely dissolved.
Step 5:
Put the cooled wings on the grill or in a colander, they do not need to be dried. Then roll it in flour, then dip it into the pie and immediately into the breading. It is more convenient to do this with tweezers.
Step 6:
Put the paneled wings on a plate in one layer, avoiding touching. Leave it like this for 10 minutes, during this time the egg will dry out and the breading will grip well.
Step 7:
Heat the cauldron, pour in the oil and heat it well over high heat. Then reduce the heat to medium. Lower the wings in portions so that they float freely in the oil. The wings are fried very quickly, 30-60 seconds on both sides. Remove the finished wings with a slotted spoon and put them on a paper towel to remove excess fat.

When I found this recipe, I was at a loss why the wings should be pre-boiled, it seems like there is still roasting to be done. But when I cook for the first time, I always try to follow the recipe exactly, and when it came to roasting, everything fell into place, because the wings are fried literally in seconds! If they were raw, only beautiful embers would remain from the beautiful breadcrumbs!

Frying dishes should be taken with a thick bottom and higher, it is convenient to use a special mesh lid that protects against oil splashing. And of course you have to be careful and attentive, burns from hot oil are painful and do not heal for a long time. Do not be distracted during frying and you will have a delicious dish and happiness!

Be sure to wash the eggs before using, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.

Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.

To check whether the oil has warmed up well enough in the pan, you can do it in a simple way. Lower a wooden spatula into it. If bubbles have gathered around it, then you can start the frying process.

Note that the quality and taste of the finished dish largely depends on the proper defrosting of the ingredients. How to avoid mistakes and choose the best way, read the article about defrosting.