Chook Me!

Anyone have a easy 5 ingredient or less DEEP FRIED CHICKEN WINGS recipe?

im using a big frying POT (no deep fryer) i have the KIRKLAND chicken wings from costco (separated wings, not intact) its my first time ever FRYING ANYTHING i just bought a oil temp thermometer (so i dont burn down my house) i need a simple recipe like 5 ingredients or less i dont have any BUTTERMILK so thats out of the picture THANKS ALOT

Public Comments

1. I usually fry my chicken in the oven, but the coating would be the same. I usually do about 3 pounds of chicken at a time. For that, I use 2 cups flour 1 tablespoon garlic powder 1 tablespoon onion powder 2 teaspoons black pepper 2 or 3 tablespoons paprika 1 or 2 tablespoons salt Oh, that's more than 5. Oh, well. It is reeealllly delicious and worth the extra effort. I do use a heavy hand with the seasonings because not much of that flour is going to be sticking to the chicken. Mix all the dry ingredients well. Moisten the chicken and roll it in the flour. Fry. Enjoy.
2. what i use is flour it with flour with seasonings (salt, pepper, seasoning salt, and if you want it spicy add Cheyenne pepper) optional and if you do add seasonings mix it with the flour and just get a plastic baggy and put the flour in and shake it up (or just use a plate and coat it with the chicken) and what until the oil is hot enough you can use your oil temp thermometer or just put a pinch of flour and if it is boiling it is hot enough to put the chicken in. what until the chicken is golden brown and take it out and drain it using paper towels. eat n' enjoy!
3. Easy Fried chicken * 1 (4 pound) chicken, cut into pieces * 1 cup buttermilk * 2 cups all-purpose flour for coating * 1 teaspoon paprika * salt and pepper to taste * 2 quarts vegetable oil for frying Directions 1. Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken). 2. Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL! 3. Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy. 4. Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.