Homemade KFC Crispy Chicken Wings

 

 

 

 

 

 

 

 

 

Ingredients:

For the chicken:

2 pounds chicken wings

2 cups buttermilk (or 2 cups milk + 2 tbsp lemon juice)

1 teaspoon salt

1 teaspoon black pepper

For the seasoned flour:

2 cups all-purpose flour

2 teaspoons paprika

2 teaspoons garlic powder

1 teaspoon onion powder

1 teaspoon dried thyme

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon celery salt

1 teaspoon black pepper

1 teaspoon white pepper (for that KFC flavor)

1 teaspoon ground ginger

1 teaspoon mustard powder

1/2 teaspoon cayenne pepper (optional for heat)

For frying:

Vegetable oil or canola oil

 

Instructions:

Marinate the chicken:

In a large bowl, mix buttermilk, salt, and black pepper.

Add chicken wings, cover, and refrigerate for at least 2 hours (overnight is best).

Prepare the seasoned flour:

In a separate large bowl, combine all flour and spices. Mix well.

Coat the wings:

Remove chicken from buttermilk.

Let the extra liquid drip off.

Dredge each wing heavily in the seasoned flour mixture.

Press the flour onto the chicken so it sticks well.

For extra crispy crust, dip wings back into buttermilk and dredge a second time.

Heat the oil:

Fill a heavy pot or deep fryer with oil.

Heat to 325°F–350°F (160°C–175°C).

Fry the wings:

Fry the wings in batches.

Cook for about 8–10 minutes, until golden brown and cooked through (internal temperature should be 165°F).

Place wings on a wire rack to drain (not paper towels, to stay crispy).

Serve hot and crispy!