Buttermilk Fried Chicken Wings
My mum is quite cool in the kitchen, she is close to 70 years old and yet she is still trying new things to cook. I do believe my passion for cooking comes from her, she was always buying cooking magazines, cutting out recipe clippings, just like I do today. She loves watching cooking shows and recording recipes. She actually made me four dvd's of recipes the other day of food she thinks I would like to try.
The other day I popped over for a visit and she had two new dishes she wanted me to try, this was one of them. I loved it, as did my kids. So when I was making something my husband requested for dinner (I knew my kids wouldn't really like), I decided to make this for them, one so they would eat dinner, and two so I could post this recipe, as I don't post recipes on this site, unless I have cooked it myself.
This is super easy to prepare and make. I find the batter crispy and light. Some of the batter came off the chicken while I was frying it, but it did not matter, I just scooped it out of the oil, drained it on paper towels and scattered it around the chicken, it was delicious. I honestly find this nicer than store bought fried chicken, and much, much cheaper. My kids took the leftover chicken to school the following day, and after hours in the refrigerator, the batter still had some crispiness to it.
I used chicken wings but you can buy a whole 1.6kg chicken and cut it into 10 pieces (2 legs, 2 thighs, 4 breast quarters and 2 wings).
Thanks to my mum I am happy to share this recipe.
The other day I popped over for a visit and she had two new dishes she wanted me to try, this was one of them. I loved it, as did my kids. So when I was making something my husband requested for dinner (I knew my kids wouldn't really like), I decided to make this for them, one so they would eat dinner, and two so I could post this recipe, as I don't post recipes on this site, unless I have cooked it myself.
This is super easy to prepare and make. I find the batter crispy and light. Some of the batter came off the chicken while I was frying it, but it did not matter, I just scooped it out of the oil, drained it on paper towels and scattered it around the chicken, it was delicious. I honestly find this nicer than store bought fried chicken, and much, much cheaper. My kids took the leftover chicken to school the following day, and after hours in the refrigerator, the batter still had some crispiness to it.
I used chicken wings but you can buy a whole 1.6kg chicken and cut it into 10 pieces (2 legs, 2 thighs, 4 breast quarters and 2 wings).
Thanks to my mum I am happy to share this recipe.
Recipe
Recipe adapted from www.goodchefbadchef.com.au/
Serves 8-10 as finger food
2kg chicken wings
Marinade:
500ml buttermilk
1 tablespoon salt
1 tablespoon allspice
2 bay leaves
For deep frying:
Rice bran or sunflower oil
Coating:
3 cups plain flour
1 1/2 tablespoons garlic powder
1 1/2 tablespoons onion powder
1/2 tablespoon + 1/2 teaspoon paprika
1/2 tablespoon + 1/2 teaspoon cayenne pepper
1/2 tablespoon + 1/2 teaspoon salt
1/2 teaspoon white pepper
Serves 8-10 as finger food
2kg chicken wings
Marinade:
500ml buttermilk
1 tablespoon salt
1 tablespoon allspice
2 bay leaves
For deep frying:
Rice bran or sunflower oil
Coating:
3 cups plain flour
1 1/2 tablespoons garlic powder
1 1/2 tablespoons onion powder
1/2 tablespoon + 1/2 teaspoon paprika
1/2 tablespoon + 1/2 teaspoon cayenne pepper
1/2 tablespoon + 1/2 teaspoon salt
1/2 teaspoon white pepper
Place the buttermilk, allspice, bay leaves and salt in a large bowl or a large snap lock bag. Mix it about to combine the ingredients.
Cut the wings at the joints to form, a drumette and wingette, discard the wing tip ( I tend to freeze the wing tips and use it when making stock or soup another day).
Add the chicken pieces to the buttermilk mixture, seal the snap lock bag (if using) and mix the chicken through the buttermilk. If using a bowl, cover the bowl with cling film and refrigerate the chicken overnight. Toss the chicken once on the day of cooking to ensure all chicken pieces are submerged in the buttermilk.
Cut the wings at the joints to form, a drumette and wingette, discard the wing tip ( I tend to freeze the wing tips and use it when making stock or soup another day).
Add the chicken pieces to the buttermilk mixture, seal the snap lock bag (if using) and mix the chicken through the buttermilk. If using a bowl, cover the bowl with cling film and refrigerate the chicken overnight. Toss the chicken once on the day of cooking to ensure all chicken pieces are submerged in the buttermilk.
Take the chicken out of the refrigerator at least one hour before you want to fry it.
In a large bowl add the flour, garlic powder, onion powder, paprika, cayenne, salt and pepper. Gently whisk the spices through the flour to mix it in well.
As I don't deep fry often, I don't have a deep fryer, so I used a saucepan. Pour oil into a medium to large saucepan (I used a 4 litre one), the oil needs to come up 1/3 of the way up, so the chicken wings can be submerged in the oil for deep frying. Put the saucepan over a medium heat, as you don't want the batter to burn too quickly but still have raw chicken in the middle.
Just before frying, dip the chicken pieces into the bowl of flour mixture, coat all over, pat off any excess flour. When the oil is hot enough (check with a cube of bread it needs to sizzle as soon as it is dropped in the oil) carefully lower the pieces into the hot oil, do not overcrowd the saucepan, I did 5-6 wing pieces at any one time and I did just drumettes or wingettes per batch for even cooking. Adjust the heat as necessary for even cooking, and fry for about 8 minutes, until the chicken is a deep golden brown colour, cooked through and very crisp.
Transfer to a cooling rack or a paper towel lined plate to drain off any excess oil. Season with a little more salt.
Arrange on a platter and serve to your guests.
In a large bowl add the flour, garlic powder, onion powder, paprika, cayenne, salt and pepper. Gently whisk the spices through the flour to mix it in well.
As I don't deep fry often, I don't have a deep fryer, so I used a saucepan. Pour oil into a medium to large saucepan (I used a 4 litre one), the oil needs to come up 1/3 of the way up, so the chicken wings can be submerged in the oil for deep frying. Put the saucepan over a medium heat, as you don't want the batter to burn too quickly but still have raw chicken in the middle.
Just before frying, dip the chicken pieces into the bowl of flour mixture, coat all over, pat off any excess flour. When the oil is hot enough (check with a cube of bread it needs to sizzle as soon as it is dropped in the oil) carefully lower the pieces into the hot oil, do not overcrowd the saucepan, I did 5-6 wing pieces at any one time and I did just drumettes or wingettes per batch for even cooking. Adjust the heat as necessary for even cooking, and fry for about 8 minutes, until the chicken is a deep golden brown colour, cooked through and very crisp.
Transfer to a cooling rack or a paper towel lined plate to drain off any excess oil. Season with a little more salt.
Arrange on a platter and serve to your guests.
Enjoy!
