MAYO MARINATED FRIED CHICKEN

1. Marinating the Chicken:

* In a large mixing bowl, combine mayonnaise, garlic powder, paprika, onion powder, garlic powder, salt, black pepper, and chicken bouillon powder (if using). Stir until well combined.

* Add chicken wings to the bowl, ensuring they are fully coated with the mayo mixture. Cover the bowl with plastic wrap or transfer the mixture to a resealable plastic bag.

* Place the marinated chicken in the refrigerator and let it marinate for at least 2 hours, or overnight for best results. This allows the flavors to penetrate the meat.

2. Coating and Frying:

* Remove the marinated chicken from the refrigerator and let it come to room temperature for about 30 minutes before frying.

* In a shallow dish or bowl, add the all-purpose flour and corn starch and lemon pepper and baking powder.

* Heat vegetable oil in a deep fryer or large skillet to 350°F (175°C).

* Take each marinated chicken wing, allowing excess marinade to drip off, then dredge it in the flour until evenly coated. Shake off any excess flour.

* Carefully place the coated chicken wings into the hot oil, being cautious not to overcrowd the fryer or skillet. Fry in batches if necessary.

* Fry the chicken wings for about 10-12 minutes, turning occasionally, until they are golden brown and crispy, and the internal temperature reaches 165°F (75°C).

* Once cooked, remove the fried chicken wings from the oil and transfer them to a plate lined with paper towels to drain any excess oil. Toss with parm and lemon peppers and enjoy.