Recipe: Buttermilk Fried Chicken
You can easily throw in another pound of chicken wings without changing the recipe. Be creative with other seasonings like cayenne, curry or dried herbs. As for the wine, the choices are endless, but pick something with a good amount of body to match the weight of the chicken. My favorite choice is a Spanish sparkler, but a rose, chardonnay, pinot noir or grenache will do just fine.
2 pounds chicken wingettes
1 cup buttermilk
1 scant tablespoon salt, divided
1 teaspoon ground black pepper, divided
1 teaspoon garlic powder, divided
1 teaspoon onion powder, divided
1 teaspoon paprika, divided
2 cups flour
7 cups canola oil, or enough to fill kettle 2 inches
rack and baking sheet
large storage bag, such as ziploc 2 gallon or brown paper bag
In large bowl combine chicken, buttermilk, and half of salt, pepper, garlic powder, onion powder and paprika. In large storage bag, combine flour and remaining seasonings. Refrigerate for about 1 hour or so.
When ready to fry, add 3-4 wings to bag of seasoned flour, shake, set on a platter., repeat until about 1/3 of the chicken is coated. Let “dry” for 10 minutes. Meanwhile, heat oil in a large heavy kettle until oil thermometer reads 375F. Carefully place chicken in hot oil, taking care not to spatter. Loosely cover with foil or lid, until temperature recovers. Stir occasionally to prevent sticking. Fry until golden brown and cooked through, about 11 minutes. Drain on rack. Repeat until done. Enjoy with sauteed corn, chives and bell pepper, with an arugula salad.