The secret trick to frying chicken wings until nice and crispy is using buttermilk and flour. If you marinate the chicken pieces in buttermilk for a long time and then coat them with flour, the chicken pieces will turn out crispy and crunchy, as if coated with crispy breading.
Ingredients
- Chicken wings - 3 lbs
- Buttermilk - 24 tablespoons
- Eggs - 3
- Flour - 21 tablespoons
- Salt - 2½ teaspoons
- Cayenne pepper powder - ½ teaspoon and chili powder - ¼ teaspoon
- Garlic powder and onion powder - ¼ teaspoon each
- Baking powder - ⅛ teaspoon
- Vegetable oil - a little
- Coriander leaves - a little
Step-by-step Instructions
1. Place the chicken wings into a large bowl, add the buttermilk, and mix well. Then cover and refrigerate for at least 30 minutes up to 8 hours.
2. In another bowl, crack in the 3 eggs and beat them well.
In a separate bowl, combine the flour, salt, cayenne pepper powder, chili powder, garlic powder, onion powder, and baking powder, and mix thoroughly.
3. Next, dip each piece of chicken wing into the buttermilk. Then coat it with the flour mixture. Dip it back into the egg once more.
Repeat this process until all the chicken wings are done.
4. Heat a pot and add plenty of oil. Once the oil is hot, add the chicken wings and fry them.
And there you have it - delicious crispy fried chicken wings!
Source: Dinneratthezoo.com
