To say I like fried chicken would be an understatement of epic proportions. I could eat fried chicken, especially fried chicken wings until they come out of my ears. However my past attempts at getting fried chicken done right in my home have come up short of any glory.
My thinking was I would do a version of oven fried chicken wings to quell my craving as I wasn't in the mood for a fail at frying them. That's not to say I won't try it again as I now have a small fryolator and would love to make another attempt and have hopes of success. You can use any part of the chicken to make it this way; even boneless skinless chicken breasts would work.
I was really pleased that the wings came out tender and succulent on the inside with that nice crunchy coating on the outside. This is a dish that your family will enjoy and depending on what you purchase for chicken it is very budget friendly.
The oil used in the recipe not only helps the crumbs adhere to the chicken, it also helps in the browning process. That is why you do not need to turn the chicken over during the cooking process.
- 1 package chicken
- 2 cups panko bread crumb
- 1/2 plain regular bread crumb
- 1 tbsp. paprika
- 1 tbsp. granulated garlic or garlic powder
- 4-5 tbsp. oil (vegetable is fine)
- 1 tsp. salt (plus a little extra for the wings)
- 1 1/2 tsp. onion powder
- 1/2 tsp. black pepper (plus a little extra for the wings)
- cooking spray
- Make sure you wash your chicken under cold water, no matter what pieces you use. If you decide on the wings, remove the wing tip and separate the drummette from the wing portion. For those of you who may not know how to do this, there's a video demonstration below.
- Prepare the breading by pulsing the panko in a food processor or use a rolling pin to break down some of the crumb.
- Place the bread crumbs and all the spices in a large bowl and add in the oil. Use 4 tablespoons to begin with. Mix thoroughly with a fork until there are no clumps. If need be add another tablespoon of oil which helps the coating stick to the chicken.
- Dampen your chicken with a bit of water and place in the coating mixture and press the mixture all around the pieces.
- Place them on a foil lined baking sheet that has been sprayed liberally with cooking spray.
- Pop them in a preheated 425° oven and bake on a middle rack for 30 minutes for wings.
- Bake approximately 40 minutes for thighs and for drumsticks, and for breasts approximately 45 minutes to an hour. The internal temperature of the chicken needs to be 165° for safety purposes.
We served our with some rice and silver queen corn as that is what I had available. But you can serve these wings along side coleslaw and baked beans or with macaroni and cheese to make it more like a dish from the South.