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FINGER LICKING FRIED CHICKEN || HOW TO MAKE CRISPY FRIED CHICKEN|| ISLAND STYLE
-CLEANING WINGS ( optional)
16 whole chicken wings
2 limes
1 cup of White distilled vinegar
1/4 cup of lemon or lime juice
2 tablespoon of salt
MAKING SEASONING (EPIS) INGREDIENTS
3 different colors belle peppers (small pieces like you see in the video)
4 garlic cloves
1 green onion
1/2 cup of parsley
1 bonnet pepper
1 Maggie cube
1 Sazon package
3 tablespoon of vegetable oil
SEASONING WINGS
3 tablespoon of Epis ( (Best Haitian epis • THE BEST HAITIAN EPIS ... )
1 cube of chicken flavored bouillon
2 teaspoon of paprika
1 teaspoon of cayenne pepper
1 tablespoon of garlic powder
1 tablespoon of onion powder
1 teaspoon of seasoning salt
2 teaspoon of adobo seasoning
1/4 cup of JCS hot pepper sauce
1 cup of buttermilk
2 eggs
FLOUR MIX
2 cups of all purpose flour
1/4 cup of cornstarch (optional makes it more crispy)
1 tablespoon of adobo
1 teaspoon of paprika
1 teaspoon of cayenne
1/2 cube of chicken flavored bouillon
FRYING
Vegetable oil
INSTRUCTIONS
Using a sharp knife, cut through the 2 wing joints; discard wing tips.
In a shallow bowl, clean wings with limes, white distilled vinegar, and lemon juice . Let sit for 5 minutes
Than rinse wings under cold water then pat dry with paper towels.
In that same bowl season the wings with the seasoning.
If possible refrigerate overnight.
In another shallow bowl, stir together flour and spices.
In an electric skillet or deep-fryer, heat oil to 300°. Fry wings in batches until skin is crisp and meat is tender, 8-10 minutes. Drain on paper towels.
ENJOY 😊
Deep fryer
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