Crispy Buttermilk Fried Chicken

Crispy Buttermilk Fried Chicken
Photo by Tina Rupp


  • 4 pound(s) medium chicken wings
  • 2 tablespoon(s) kosher salt
  • 3 cup(s) buttermilk
  • 1 teaspoon(s) freshly ground black pepper
  • 2 teaspoon(s) cayenne pepper
  • 2 cup(s) all-purpose flour
  • Vegetable oil
  • + 5 more ingredients
    • 1 teaspoon(s) kosher salt
    • 1 tablespoon(s) freshly ground black pepper
    • 1 teaspoon(s) garlic powder
    • 1 teaspoon(s) onion powder
    • 0.5 teaspoon(s) cayenne pepper

Make the Buttermilk Soak: In a large bowl, combine the buttermilk with the salt, black pepper and cayenne. Add the chicken and stir to coat. Let stand at room temperature for 2 hours or refrigerate for 4 hours. Make the Flour Dredge: In a large, resealable plastic bag, mix the flour with the onio...

View full recipe at Food & Wine


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