Recipes Whole Wheat Fried Chicken Be the first to rate & review! Whole wheat flour adds a nice heft to the crispy crust of this delicious fried chicken. Slideshow: More Fried Chicken Recipes By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Published on July 14, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Todd Porter & Diane Cu Total Time: 45 mins Yield: 4 Ingredients 2 pounds bone-in, skin-on chicken drumsticks or thighs Kosher or sea salt, to taste Fresh cracked black pepper, to taste 2 large eggs 1 cup whole wheat flour Vegetable oil, for frying Directions Rinse the chicken and pat dry. Season with salt and pepper to taste and set aside. In large bowl, beat eggs and set aside. In another large bowl add the flour. Coat the chicken in egg and then dredge it with a coat of flour. Shake off any excess flour and set aside. Repeat with the remaining chicken. Heat 1 inch of oil to 375° in a large frying pan or Dutch oven. Working in small batches, gently place the chicken into the hot oil and fry on both sides until crispy and cooked through, 10 to 15 minutes on each side. Rate it Print