Hoosier Chicken Wings, Drummies, & Thighs

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READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • On a large plate, combine flour, cayenne pepper, paprika, and salt.
  • Before frying, boil chicken legs in a pot of water for 10 minutes or until meat is cooked (not red).
  • 2 In a large saucepan, heat vegetable oil on medium heat.
  • 3 On a large plate, combine flour, cayenne pepper, paprika, and salt.
  • 4 Keep beaten eggs in a separate bowl.
  • 5 Take 1 chicken leg and cover it is flour mixture.
  • 6 Place the chicken leg in eggs and cover it in egg.
  • 7 Place the chicken leg back into the flour mixture and cover it again in flour.
  • 8 Once oil is hot and ready for frying, place chicken leg into the oil for frying.
  • 9 Repeat steps 5-8 for each chicken leg allowing up to 3 legs to fry at one time.
  • 10 Once legs are fried to a golden brown, remove from oil and place on a double-folded paper towel on a plate.
  • 11 Allow plenty of time to cool before serving.
  • 4 Keep beaten eggs in a separate bowl.
  • 5 Take 1 chicken leg and cover it is flour mixture.
  • 6 Place the chicken leg in eggs and cover it in egg.
  • 7 Place the chicken leg back into the flour mixture and cover it again in flour.
  • 8 Once oil is hot and ready for frying, place chicken leg into the oil for frying.
  • 9 Repeat steps 5-8 for each chicken leg allowing up to 3 legs to fry at one time.
  • 10 Once legs are fried to a golden brown, remove from oil and place on a double-folded paper towel on a plate.
  • 11 Allow plenty of time to cool before serving.
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