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)