Egg, flour and cornflake crumb coated wings fried with carrot. A golden, crispy chicken wing that’s easy to make and yummy to eat.
Original recipe makes 12 servings
oil for deep frying
1 cup all-purpose flour, divided
8 tablespoons garlic powder, divided
6 eggs, beaten
3 cups crushed cornflake crumbs
24 chicken wings
1/2 carrot, cut into thick strips
- Preheat oil in a large, deep skillet or deep fryer. In a shallow dish or bowl mix together 3/4 cup flour with 2 tablespoons garlic powder; in a second shallow dish or bowl combine eggs and 4 tablespoons garlic powder and mix together. In a third shallow dish or bowl mix together cornflake crumbs, remaining 1/4 cup flour and remaining 2 tablespoons garlic powder.
- Dip each wing in the flour mixture, crumb mixture, egg mixture then back in the crumb mixture. Drop carrot into hot oil; when it starts to fry, drop in the wings. Fry about 10 minutes, or until cooked through – they’ll be a deep golden color.
Calories: 322 kcal
Carbohydrates: 33.6 g
Cholesterol: 126 mg
Fat: 15.4 g
Fiber: 1.1 g
Protein: 13 g
Sodium: 226 mg