Crispy Buttermilk Fried Chicken

Ingredients

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

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