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Thursday, 24 July 2014

Buttermilk Fried Chicken Wings

This is NOT KFC and its not Southern Fried Chicken, Its BUTTERMILK FRIED CHICKEN WINGS! What's the difference??? Both KFC and Southern Fried Chicken DOES NOT use buttermilk and they both use Hot Sauce. I have tried making KFC at home a lot of times before but I always seemed to get the texture wrong. And when I tried this Buttermilk fried chicken, I loved its flavour more than the KFC. And I found the trick to get that flaky, crisp crust. 

The ziplock method easier and less messy. Nigella does that all the time, doesn't she? And it also helps in forming the crust. When I coat the chicken with my hands in the flour, it almost shapes the crust. Somehow! But when I tossed it in the ziplock, I got the desired crust and no extra wash ups. I have double coated the chicken to get that extra crunchy crust. When single coated its little less in crunch and the chicken flavour is more prominent. So the choice is yours, double dipping or just single. 

Recipe Source: Food wishes

You Will Need:
Buttermilk Marination:
1.5 kg Chicken (I used wings without skin), Cut into 8 pieces
1 tsp Salt
1tsp White Pepper 
1 tsp Paprika
1/4 tsp Cayenne
1/2 tsp Black Pepper
1 tsp Ground Dried herbs (Thyme, Sage, Rosemary,Oregano)
2 Cups Buttermilk

For the Seasoned Flour:
2 cups Plain Flour
1/2 tsp Baking Soda (Optional)
1 tsp Salt
1/2 tsp paprika
1/4 tsp cayenne
1/2 tsp White pepper
1/2 tsp Garlic Powder
1/2 tsp Onion Powder

Peanut oil / Vegetable Oil for Deep Frying

The Cooking:

Step 1:
Wash and pat dry the chicken. In a ziplock bag, mix all the ingredients for the buttermilk mix. Add the chicken and massage and let it marinate overnight or 2 hrs min.

Note: You can substitute buttermilk by mixing 3/4 cup plain yogurt with 1/4 cup of milk.  Stir and make it a quick substitution for buttermilk.

Step 2:
In another ziplock bag, mix all the ingredients for the seasoned flour. Give it a good mix.

Step 3:
Heat oil in a heavy bottom vessel.

Step 4:
Take the chicken out one piece at a time and place them into the seasoned flour. Once all the pieces are into the flour, lock the bag and just toss it so the chicken gets coated with the flour. 

Step 5:
Carefully shake off the excess flour from the chicken and again dip them into the buttermilk, followed but another toss in the seasoned flour. So that becomes the double coating for the chicken. 

Step 6:
Shake off the excess flour and drop them one at a time into the hot oil.

Note: Oil SHOULD NOT be smoking hot. Enough to sizzle instantly. Too hot oil will cook and brown the coating and leave the inside RAW!

Use thongs to turn over the chicken pieces. Fry on medium heat till the chicken is crunchy and golden brown outside. Remove and place on kitchen paper to observe excess oil. 

Serve hot with ketchup or mayo!

Happy Cooking!


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