Uncle Mike’s Fried Chicken Recipe

Last Saturday, I said goodbye to one of my favorite people, my Uncle Michael. The memorial was a bittersweet gathering, filled with laughter, tears, and stories about the man who always made us feel loved. We reminisced about his kindness, his infectious laugh, and, of course, his legendary fried chicken.

Then came the question we were all thinking but didn’t want to ask. My cousin finally blurted it out:

"Who has the recipe for Uncle Mike’s famous fried chicken?"

I smiled and confidently replied, “I don’t.”

Uncle Mike never wrote it down. But before he passed, he shared a few priceless tips that have stayed with me. And while I’m no Uncle Mike, I’ve done my best to honor his memory through this recipe.

Uncle Mike’s fried chicken wasn’t just food—it was love. It was family gatherings, late-night laughs, and the joy of being together. I may not have his exact recipe, but I have the memories, the lessons, and the love he poured into every meal.

Now my Uncle Mike didn't need anything but white bread and hot sauce. If you’re like my momma, ketchup is the way to go. However, myself personally I prefer to add some of the chicken skin crumbs to some white rice with butter! Baby let me tell you. Thank me later!

Here’s to Uncle Mike, whose legacy lives on in every crispy bite. ❤️

Serve it with a smile, and enjoy the warmth of family, tradition, and love on a plate.

Uncle Mike’s Fried Chicken Recipe (Serves a Family of Four)

Ingredients:

• 2 pounds chicken wings (about 16 wings)

• 2 ½ cups all-purpose flour

• 2 tablespoons seasoned salt

• 1 ½ tablespoons adobo seasoning

• 1 tablespoon garlic powder

• 1 tablespoon onion powder

• 2 teaspoons black pepper

• 1 tablespoon paprika (optional, for extra flavor)

• 4 cups corn oil (or enough to fill your pan halfway)

Instructions:

1. Prepare the Chicken:

   • Rinse and pat the chicken wings dry. Uncle Mike always said dry wings mean crispy skin.

   • Fold the wing tips under the larger section of the wing to create that perfect, compact shape.

2. Season the Chicken:

   • In a large bowl, season the wings with half of the seasoned salt, adobo, garlic powder, onion powder, and black pepper. Using a good ole plastic bag or bowl if you're bougie toss until every piece is coated .

3. Prepare the Flour Mixture:

   • In another bowl or a large plastic bag , combine the flour with the remaining seasonings. Mix well to ensure an even coating.

4. Coat the Chicken:

   • Add the seasoned wings to the flour mixture. Toss or shake until the wings are evenly coated, then shake off any excess. For extra crunch, dip the wings in the flour mixture a second time.

5. Heat the Oil:

   • Pour the corn oil into a heavy skillet or pot and heat over medium-high heat until it reaches 350°F. The main component here is patience because if your oil isn't hot enough your chicken will be soggy.

   • Tip: Monitor the oil temperature while frying. Keep it between 350°F and 365°F to ensure crispy, non-greasy chicken.

6. Fry the Chicken:

   • Carefully add the wings to the hot oil. Don’t overcrowd the pan—fry in batches if needed. You are more than welcomed to use a deep fryer but a good cast iron or heavy bottom pan works wonders.

   • Cook for 8–10 minutes, turning occasionally, until the wings are golden brown and crispy. The internal temperature should reach 165°F.

7. Drain and Rest:

   • Remove the wings from the oil and place them on a wire rack or like my uncle paper towels to drain. Let them rest for 5 minutes to lock in the juices.

8. ENJOY!

   
   

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