Dredge half of chicken in flour mixture, shaking off excess. Dip chicken in egg mixture, and dredge in flour mixture again.
Fry chicken 7 to 9 minutes or until browned. Drain on a wire rack over paper towels. Place on a wire rack in a jelly-roll pan, and keep warm in a 200° oven. (Do not cover.)
Return oil to 325°; repeat Steps 5 and 6 with remaining chicken, flour mixture, and egg mixture.
Make-Ahead Tip: Fry chicken up to 1 hour ahead, and keep warm in a 200° oven. Or, make it the day before and chill. Serve it cold, at room temperature, or warm. To reheat: Bake on a wire rack in a jelly-roll pan at 300° for 45 minutes.
These wings were delishious. I used only 1.5 tablespoons of fresh ground black pepper in the flour recipe and it was great. Best wing recipe if you want the real deal like restaurant style. I also used garlic and onion powder in stead of fresh. They were great! I would recommend doubling the flour part and dredging in two bowls as I found second half didn't have as much coating mix on them.
Very tasty recipe. Only dislike is too much pepper in the flour mixture. I will cut it by half next time. I baked the wings instead of frying them. They were great tasting. Took over 1 hr and 15 mins. to bake. (the wings were frozen). Will definitely make these again.
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