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1
Beat the egg yolk into the water or milk until somewhat frothy.
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2
Mix the panko, flour, and cornmeal in a large boil.
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3
Heat a sturdy pot with 2-3 inches of oil in it on the stovetop.
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4
Pat chicken dry and cut into bite-size pieces.
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5
Dip each chicken piece into the egg yolk mixture, then coat in breading and set on a plate or something.
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6
When the oil is ready (about 350 to 375 F), put a batch of 5-7 chicken pieces in gently- try to keep them from touching.
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7
Check them in about 5 minutes- if they are golden, they are ready for the next step- put them on a plate covered in paper towels. It's OK if they are not quite cooked through yet.
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8
As you keep frying batches of chicken, heat the oven to 350u00b0F.
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9
When you are done deep-frying, place the chicken pieces on a cookies sheet, spread in a single layer.
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10
Bake the chicken at 350 F for 30-35 minute.
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11
When you take the chicken out of the oven, let it cool for about 5 minutes.
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12
In the meantime, get out a number of containers (tupperware-type is fine) corresponding to the number of sauces you are using.
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13
Divide the chicken into portions based on your number of sauces.
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14
Put one portion of chicken into each container, and top with 1/2 cup of sauce for each 1/2 pound of chicken (or to taste if you like saucier/less saucy wings).
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15
Shake each container vigorously for 2-3 minutes.
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16
Open up the containers and serve! Maybe on a fancy plate if you're into that kind of thing. Me, I just eat them right out of the tupperware.
