Servings: 6 wings
Calories: 13788kcal
Equipment
- Large cast iron skillet, 8-10"
- Whisk
- Fried chicken scissor tong
Ingredients
- 6-8 chicken wings
- 48 oz peanut oil or vegetable oil
- 2 cups all-purpose flour divided
- 1 ½ teaspoon garlic powder
- 1 ½ teaspoon onion powder
- 1 ½ teaspoon paprika
- ¾ teaspoon red pepper chili pepper
- 1 tablespoon seasoning poultry seasoning or all-purpose seasoning/seasoned salt
- 1 ½ teaspoon salt
- ¾ teaspoon black pepper
- 1 egg
- ½ cup buttermilk ½ cup of buttermilk = ½ cup of milk & ½ tablespoon of apple cider vinegar
Instructions
- Mix the poultry seasoning, salt, and pepper in a small bowl.
- Rub the seasoning mixture all over each piece of chicken.
- Pour the oil into the skillet until it's approximately 1 inch deep or half full.
- Heat the oil over medium heat or until it reaches 350 degrees F.
- While waiting for the oil to heat up, place 1 cup of the divided flour, garlic powder, onion powder, paprika, and red pepper in a medium-size mixing bowl or 1-gallon resealable food storage bag.
- Shake (or mix) the sealed bag to combine the ingredients for a homemade poultry seasoning, and set the flour mixture aside.
- Pour the second cup of flour into a second resealable bag (or medium-sized mixing bowl) and set it aside.
- Whisk together the buttermilk and egg in another medium-sized bowl, and set that mixture aside too.
- The chicken wings will go through a 3-step process from here.
- First, place the chicken in the bag (or bowl) of seasoned flour and shake or toss to coat the chicken evenly.
- Second, shake off the excess flour and dip the chicken into the buttermilk mixture.
- Third, transfer the chicken to the last bag (or bowl) of flour and shake or toss until it’s well coated.
- Place the coated chicken wings into the preheated oil, skin-side down, and be careful not to overcrowd the chicken in the oil.
- You can fry a second batch to avoid overcrowding by frying all the chicken at once. Just make sure the hot oil remains at 350 degrees F.
- Cook the chicken pieces for 10 to 15 minutes on each side, occasionally flipping them to prevent excessive browning.
- As the chicken turns golden brown and crispy, remove it from the hot oil and place it in a closed container lined with a paper towel to keep it warm and absorb excess oil. (Until you know how “done” fried chicken looks, use an internal meat thermometer to ensure the internal temperature reaches 180 degrees F, indicating it is fully cooked.) Then, serve right away, and enjoy!
Nutrition
Calories: 13788kcal | Carbohydrates: 214g | Protein: 91g | Fat: 1418g | Saturated Fat: 247g | Polyunsaturated Fat: 448g | Monounsaturated Fat: 650g | Trans Fat: 1g | Cholesterol: 399mg | Sodium: 3902mg | Potassium: 1254mg | Fiber: 15g | Sugar: 8g | Vitamin A: 1466IU | Vitamin C: 17mg | Calcium: 496mg | Iron: 22mg
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