Y’all, today is all about them baby fried chicken flats. No drums, no fuss. Just them crispity, crunchity FLATS. Yes honey, all flats! And before anybody asks, yes this look is new — I’m feelin’ myself today because I’ve been walkin’ on the treadmill for an hour straight. Yep. One whole hour, baby. I was sweatin’ like a sinner in church. But lemme tell you, I made sure to season my chicken before I got dressed because, let’s be real… my back big. Ain’t no sense in sweatin’ through another outfit. 😂
Now back to the star of the show — these wings. I got about two pounds of all flats. Cleaned, trimmed, and ready for glory. And no, I don’t measure my seasoning, baby. I cook with the spirit of the ancestors guiding my hand. You gon’ need:
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Onion powder
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Garlic powder
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Italian seasoning (that way you ain’t gotta use five different herbs – this blend got it all)
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Smoked paprika
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Black pepper
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Louisiana hot sauce (I said TWO generous squeezes, not one!)
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Salt – but don’t go crazy, okay?
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Let that beautiful mix marinate in the fridge for at least an hour while you go shower, beat your face, and maybe light a candle to set the mood. When it comes to food, it’s a whole vibe.
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Now for the coating, we’re keepin’ it crunchy. I used:
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1 cup plain flour
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1/3 cup corn starch (for that crisp snap when you bite in)
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Plus, sprinkle a bit more flour and corn starch directly on the wings. Yep, just toss it in there. No measurements, baby – just love.
Then I season my flour mixture the same way I did the chicken — minus the salt and hot sauce. We don’t want no salty crust, okay?
Now here’s the secret: pack that flour in tight around each wing. Press it in. Don't just toss and hope for the best — this ain’t no lazy fried chicken. After you bread 'em, let them sit for 10 minutes so the crust can grab on and lock in all that flavor.
Time to fry! I heat peanut oil to 365°F, then drop the wings in two batches. I like my chicken fried hard, okay? Golden brown and crispy to the touch. These babies are on the smaller side, so I go for 8 to 10 minutes each batch. Don’t forget to let that oil come back up to temp in between, or you’ll end up with soggy sadness.
Now look at this masterpiece. I mean, come on! That golden crust? That crunch? The seasoning?? No dipping sauce needed. I’m telling you — this flavor stands alone. That hot sauce just added a lil’ character, not heat. Ain’t spicy at all, just flavorful.
And in case you wondering — I got my wings from Sam’s Club, baby. They got the full wing portions, and I just plucked the flats out like a pro.
I’ve shared three fried chicken videos so far, and I got two more coming for y’all. ‘Cause baby, I don’t play when it comes to my chicken. This is fried chicken season. Juneteenth is coming — and what better way to celebrate than with a plate full of crispy joy?
Try it. Taste it. Love it. Now tell me — are you team flats or drums? You already know my answer.
