Cooking chicken using buttermilk is a popular ingredient when making Fried Chicken. The buttermilk helps to tenderize the chicken because it has enzymes and acids that works together to break down the proteins in the chicken resulting in a more tender piece of meat, this is why chefs soak their chicken overnight before cooking it.
Many cooks have they own way of frying chicken and like i said before in my chicken breast recipe, it depends on what part of the chicken that i am frying which method l would use. Also, when I fry wing dings sometimes I will not put any flour on them, I would just season them, fry them, and serve them with different dipping sauces.
When I use this recipe, I like to shake on hot sauce and ketchup, or smother them in a nice honey mustard sauce, either way they are delicious. Just follow the illustrations below and recipe to make your own deep fried chicken wings.
CRISPY DEEP FRIED CHICKEN WINGS
10-12 CHICKEN WINGS (I CUT THE TIP OFF, BUT YOU CAN LEAVE THEM ON)
2 CUPS OF BUTTERMILK
3 CUPS OF OIL
1 ½ CUPS OF FLOUR
1 TEASPOON OF GARLIC POWDER
1 TEASPOON OF ONION POWDER
1 TEASPOON OF PAPRIKA
2 TEASPOONS OF BLACK PEPPER
3 TABLESPOONS OF SEASONING SALT
1 TEASPOON OF CUMIN
SOAK CHICKEN WINGS IN BUTTERMILK 2-3 HOURS, IF YOU WISH OVERNIGHT
PREHEAT DEEP FRYER OR POT WITH OIL
OIL IS READY WHEN YOU DROP A LITTLE BIT OF FLOUR IN THE HOT OIL AND IT SIZZLES
SHAKE CHICKEN WINGS IN FLOUR DREDGE
FRY IN BATCHES OF 4 NOT TO OVER CROWD FRYER, CHICKEN WILL FRY MUCH BETTER
IF USING A DEEP FRYER PUT WINGS IN BASKET AND LOWER IN OIL
IF USING A POT, LOWER WINGS IN OIL WITH METAL TONGS
DEEP FRY UNTIL GOLDEN BROWN, CHICKEN SHOULD FLOAT WHEN DONE.