- 2 lb. chicken wings
- 3 cups of buttermilk or light cream
- Kosher salt
- Freshly ground black pepper
- 2 c. all-purpose flour
- 1 tablespoon paprika
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
Category : Meat/Poultry|
Rating : 0
Contributor : kmc500
Rinse wings under cold water then pat dry with paper towels.
In a large mixing bowl, whisk together buttermilk, salt, and pepper in a mixing bowl. Add in chicken wings. Cover the bowl with plastic wrap and refrigerate 4 hours.
In a shallow bowl, stir together flour and spices then season with salt and pepper. Working one at a time, coat chicken in flour mixture.
In a large pot over medium heat, heat 2 Cups EV Olive oil until shimmering (about 350')
Working in batches, fry chicken until deeply golden and cooked through, 8 minutes.
Drain on a paper towel lined plate.