Crispy Fried Chicken

Serves 4 as appetizer or 2 as starter
Level of Difficulty: Easy


12 chicken wings
½ cup flour
½ cup breadcrumbs
2 teaspoons salt
1 teaspoon freshly grind black pepper
1 teaspoon curry powder
2 egg whites
Oil for frying


Cut each chicken wing into 3, set aside the small tip to be used for soups at other time.
In a large bowl, mix flour, breadcrumbs, salt, pepper, and curry powder.
In another bowl, beat egg whites until frothy.
Dip chicken wings, first in flour mixture, then in egg whites, then again in flour mixture and fry in medium hot oil until golden, about 15 minutes.
Drain on paper towels and serve with chips or French fries.

Chef Sandy own and manage “ Pallagino” Feast of Mauritius, a guest house with a private pool, just off the golden sand beach in Flic-en-Flac, on the west coast of Mauritius.
Her first book “Un Chef a la Maison” is a best seller here and was re-printed within 10 months of first publication. Sandy’s’ articles appears regularly in top local magazines and newspapers, and “Cote Nord” magazine distributed in Air France.

“A Feast of Mauritius” is due for publication in couple months time.

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