If you can’t bread some chicken and make some wings, I don’t know why you are even trying. The recipe below took some time to get everything just right, and went through many trials. For the most part, the trials were tasty, but perfection needed to happen. In the current version below, it seems to be rocking my socks off. I literally don’t have socks on right now. The recipe can be good for roughly a pound of wings and can be scaled up or down depending on how much you have to cook.
First, let’s take a look at some photos taken during the cooking:
- 2 eggs
- 2 cups all-purpose flour (divided into two different bowls, 1 cup each)
- 1 cup panko bread crumbs, crushed
- 2 teaspoons onion powder
- 1 teaspoon ancho chili powder
- ¾ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon baking soda
- Combine all the dry ingredients into one mixing bowl and mix up the eggs in another bowl. In third bowl, have one cup of flour.
- Pat chicken dry and put through one round of the flour only mix.
- Dip in egg.
- Toss in the breading mix making sure to cover chicken completely.
- Fry ‘em up!
Level up or down the ingredients as you need to. I typically do this for about a pound of chicken tenderloins that I cut in to bite sized pieces. Goes great with your favorite wing sauce! What’s that? You don’t know how to make one other than grabbing something from the store shelf? Don’t worry, that and more will be covered. Check back for new recipes!