Regular Southern Fried Chicken
|For fried chicken seasoning|
|Kosher salt||2 Tablespoon|
|Black pepper||1 Tablespoon|
|Garlic powder||1⁄4 Tablespoon|
|Cayenne pepper||2 Pinch|
|All-purpose flour||1⁄2 Cup (8 tbs) (For Dredging)|
|Peanut oil||4 Cup (64 tbs) (For Deep Frying)|
The night before you plan to cook, wash the chicken wings under cold running water and pat dry with paper towels. Place wings in a large re-sealable plastic bag and pour in the buttermilk. Seal the bag and place in a large bowl to guard against any leakage. Set in refrigerator overnight.
Serve hot, warm, or at room temperature. To keep the wings warm, place the rack on a sheet pan and store inside a 250-degree oven.
Place several cups of flour inside a large plastic bag. Place two of the seasoned wings inside bag and give it a shake. Using tongs, remove wings from the bag, shaking off any excess flour, and place on another sheet pan lined with wax paper or parchment. Repeat until all the wings have been breaded. Allow the breaded wings to sit at room temperature for 10 minutes.
The day of, remove wings from bag and drain in a colander. Transfer wings to a large baking sheet and season liberally with spice mixture.
Meanwhile, heat the oil in a large cast-iron pan until it reaches a temperature of 350 degrees. Working in batches of 4 to 5 wings, fry in the oil for 6 to 7 minutes, turning them over every minute or so. Monitor the oil so that it stays between 325 and 350 degrees. When the wings have achieved a perfect golden brown, transfer them to a metal rack placed over brown paper bags. Season the freshly-cooked wings with more of the seasoning mix. Repeat until all the wings are cooked. You can visit NoTimeToCookDinner for more videos like this. We have more recipes and videos there.