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Your oil should take about 6-8 minutes to heat up using this method. There are many ways to fry chicken, this works for me at home.

Don't worry if you don't have a thermometer. I'm no professional. I have found that this method, pan and heat gets it done every time.

Your chicken simmers down, floats to the top and turns golden brown when ready. I usually cook for all of 16min (18 tops) for a nice crunch.

When ready to remove, place paper towels in the bottom of a bowl so the chicken will drain all the excess oil. 2-3 full size should work per 2 batches.

  • 48fl oz of Pure Vegetable Oil
  • Goya Sazon (small box)
  • Seasoned Salt
  • 3-15 pounds of raw chicken wings
  • All purpose flour
  • Paper towels (1 Roll)