"The Sunday dinner classic. Golden, juicy, and seasoned with our Mild Chicken Breading."
The nostalgia of Sunday afternoons and family gatherings. This is the recipe that founded our reputation: a crust that shatters perfectly, seasoning that reaches the bone, and a juicy tenderness that brings everyone to the table. It's not just chicken; it's tradition.
The milk and egg dip is key here—it acts as the glue for that extra thick, crunchy crust.
Wash chicken wings in cool water.
Drain excess water let sit 5 minutes to drain excess water.
Mix eggs and milk.
Dip chicken pieces in milk and egg mix then put in to breading (this will make it crunchier).
Use 1 cup of Andy’s Mild Chicken Breading add to plastic bag or Tupperware.
Add 3 to 4 wings at a time, shake to cover chicken with Andy’s breading.
Allow to sit in breading for a few minutes.
Bring oil to 365 degrees, use a fry daddy or a large pot USE EXTREME CAUTION HANDLING HOT OIL.
Add 3 to 4 pieces at a time making sure to be careful of hot oil.
Cook for 9-12 minutes depending on the size of chicken parts. Do not overflow fryer if too many pieces are added temperature will decrease and product will not cook properly.
Check temperature internally. The internal temp has to be at 165 degrees.
Remove from oil and set on paper towels or strainer to drain grease.
Once they are drained add hot sauce of your choice and serve.
Enjoy your distinct taste of St. Louis. Don't forget to take a photo and tag us @AndysSeasoning
Our Andy's Mild Chicken Breading is the key to that authentic restaurant flavor. Crafted with premium spices and grains for over 40 years.
100% Authentic St. Louis Flavor