First of all, neverrrrr cook chicken on heat above medium. You’ll be eating rare chicken with well done skin LOL {which by the way is pretty dang gross} … Anyway, this meal takes about 30-40 minutes total (less if you use 2 skillets – I cooked about 26-27 wingettes in one skillet) … I {of course} used Tyson chicken wingettes – I get 1.5 pound packages of them at WalMart which typically have between 14-17 pieces in them.
Fill a skillet about halfway with cooking oil and turn the heat to MEDIUM. Start out by washing your chicken {duh} and then seasoning it with seasoning salt and lemon pepper. I also mix both seasonings in with my flour AND my batter “stuff” … Mix together about 3-4 cups of milk and 2-3 eggs then sprinkle in some of both seasonings. Dip the chicken in the milk mixture, then roll it through the seasoned flour and set it aside. Once you have your chicken all flour’d up {yes, I made up that word – and now, it’s a word} drip a LITTLE bit of water in the oil to see if it’s ready for the chicken. If the water pops, you can start putting your chicken in to fry. Wingettes only take about 5-6 minutes of frying time on each side… larger/thicker pieces will take longer. Cook each side until the outside is golden brown, but ALWAYS be sure to check your meat thermometer to be positive that the core temperature of poultry reaches at LEAST 165 degrees fahrenheit. Here are some photos of my “process” as well as the finished product…
And it was goooooooooood if I do say so myself :)
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