BUTTERMILK FRIED CHICKEN WINGS
Fried chicken is a hug favourite over in America, and yes we do have a lot of fried chicken in the UK as well, but I feel that homemade fried chicken is a lot more of a rarity. It can be a massive pain, preparing a spice mix, coating in batter and then the deep frying. Not to mention all the washing up and discarding of the oil afterwards. Luckily for myself my deep fat fryer will go straight into the dishwasher making it slightly easier.
If you're looking to create your own fried chicken, or looking for a new recipe, give these buttermilk fried chicken wings a try.
- 250ml Buttermilk & 2 Tbsp For Later
- 1kg Chicken Wings (Drumstick & Wing Separated)
- 200g Plain Flour
- 1 Tbsp Garlic Powder
- 1 Tbsp Paprika
- 1 Tbsp Cayenne Pepper
- 1 Tsp Salt
- 1 Tsp Black Pepper
- Vegetable Oil (For Frying)
- Start the day before or a few hours before you plan to eat the wings. Whisk 250ml buttermilk and salt together in a large container. Add the chicken wings soak for 4 hours minimum, or overnight.
- Once marinated in a large bowl whisk together the flour, garlic powder, paprika, cayenne, salt and pepper. Whisk in the two extra tablespoons of buttermilk to form large clumps.
- Take a wing out of the buttermilk, shake gently to remove any excess buttermilk, then coat in flour, pressing to ensure all sides are covered. Place on a tray and continue to coat all of the wings.
- Heat up at least 2 inches of oil in heavy bottomed pot or fill a deep fat fryer until it reaches a temperature of 180°.
- Carefully add the coated wings to the hot oil and deep fry in batches, being careful not to crowd the pan/ fryer. Flip occasionally as needed, until crunchy, brown and cooked through, 8-10 minutes. Place in the oven at a low temperature to keep warm while you make the rest of the wings.