COOK TIME: 20 MINS SERVINGS: 4
EQUIPMENT NEEDED:
Deep Fryer
Food Thermometer
Let’s talk Fried Chicken! More specifically, Buttermilk Fried Chicken. Today, we are making wings. Not the traditional Buffalo Wing variety (where the wings are fried without breading) – these beauties are soaked in a buttermilk marinade, then breaded with seasoned flour, and fried until golden brown. I also made a super simple and delicious Honey Sriracha Sauce to coat these with.
Why Buttermilk? Buttermilk helps achieve two things when used for fried chicken. For starters, it is slightly acidic, which helps tenderize the meat via the enzymes present in the buttermilk. This results in a tender and flavorful fried chicken. It also helps us achieve a perfectly crispy wing when paired with our seasoned flour. Let’s get started.
*TIP TO SAVE MONEY
*One other tip I have for you is to purchase the wings whole. You can save yourself some money by sectioning your wings yourself, as the whole wings are often much cheaper than the “party wings” at the grocery store. You can save those wing tips for making stock later. Vacuum seal and freeze them.*
Place the blade between the joints and separate the wing tips and then the drum from the flat. It may take 1 or 2 wings worth of practice before you are able to easily find the joint, but it is worth it.
Now that your wings are sectioned, give them a rinse and get ready to prep your marinade.
In a mixing bowl, pour in your buttermilk, along with the seasonings above and mix. Then we are going to pour the marinade over our wings.
Cover and refrigerate for at least 1 hour and up to 4.
Next, fill your deep fryer up with oil and set the temperature for 350 degrees. While the oil is heating up, prep your flour.
You can season the flour with whatever flavors you prefer. Today, I went with some sazon, old bay, seasoned salt, and adobo. Always taste your flour prior to breading your chicken to ensure the flavor is where you want it to be.