7. Carefully add a few pieces of chicken to the hot oil and cover the pot with a top so that oil doesn't splash. Let the chicken cook until it is a golden brown color

What You'll Need:



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Portions may be adjusted at any time.

1. Defrost and rinse off the chicken


2. Combine dry ingredients in a bowl (flour, garlic salt, garlic powder, black pepper, red crushed pepper, salt, French herbs, Adobo, original chicken, crushed toast crumbs)

3. Combine wet ingredients into a separate bowl (eggs, and Walkerswood traditional jerk seasoning, optional milk)

4. Submerge each piece of chicken in the egg mixture so that it is covered fully

5. Roll each piece of chicken in the dry mixture so that it is fully covered

6. Add oil to a pot, turn the heat on high, and let the oil warm up

  • 1 cup of flour

  • 1 Tbs. of salt 

  • 1 pack of Perdue fresh all natural chicken wingettes

  • 1 spoonful of Goya Adobo

  • ½ spoonful of garlic salt

  • 4 Tbs. of French Herbs

  • ½ spoonful of garlic powder

  • 1 slice of toasted bread or packaged bread crumbs

  • Pure vegetable oil or Olive oil

  • 5 tsp. of black pepper

  • 2 eggs

  • 1-½ spoonful of original chicken seasoning

  • 4 Tbs. of crushed red pepper

  • ½ spoonful of Walkerswood traditional jerk seasoning

  • optional: ¼ cup of milk

How To Make It:


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