Never Use Buttermilk To Fry Chicken

Ingredients

• 2 lb Chicken Wings (fresh, skin on, tips removed if desired)
• 1 tsp Kosher Salt (for initial seasoning)
• 2 cup All-Purpose Flour (sifted)
• 1 cup Cornstarch (adds extra crispness)
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• 0.5 tsp Black Pepper (freshly ground preferred)
• 1 cup Water (adjust to achieve a thick but pourable batter)
• 2 qt Vegetable Oil (for deep frying; use a neutral oil with high smoke point)
• 0.5 cup Buffalo Wing Sauce (or any preferred wing sauce)

Instructions

1. Season the Wings

   Place the chicken wings in a large bowl, sprinkle 1 tsp kosher salt over them, and toss to coat. Let them sit for 2–3 minutes to draw out moisture.

   Time: PT3M

2. Prepare Dry Coating

   In a separate bowl combine 2 cups all‑purpose flour, 1 cup cornstarch, 1 tsp onion powder, 1 tsp garlic powder, 0.5 tsp black pepper, and a pinch of salt. Mix well.

   Time: PT3M

3. Make the Batter

   Transfer half of the dry mixture to a clean bowl. Gradually whisk in water until the mixture forms a thick, pancake‑like batter that can coat the wings without dripping excessively.

   Time: PT4M

4. Coat the Wings

   Pat the seasoned wings dry again. Dip each wing into the batter, letting excess drip off, then roll it in the remaining dry coating mixture, ensuring an even layer.

   Time: PT3M

5. Heat the Oil

   Fill the deep fryer or pot with vegetable oil to a depth of about 2‑3 inches. Heat the oil to 350°F (175°C). Use a thermometer to monitor the temperature.

   Time: PT5M

   Temperature: 350°F

6. Fry the Wings

   Carefully lower a handful of coated wings into the hot oil using tongs. Fry for 5‑6 minutes, turning once, until the coating is deep golden‑brown and the internal temperature of the meat reaches 165°F (74°C).

   Time: PT12M

   Temperature: 350°F

7. Drain and Sauce

   Remove the wings with tongs and place them on a wire rack or paper‑towel‑lined plate to drain excess oil. While still hot, toss the wings in ½ cup of Buffalo sauce (or your preferred sauce) until fully coated.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

15 g

Carbohydrates

12 g

Fat

15 g

Fiber

0 g

Ingredient Substitutions

• Instead of Chicken Wings: Chicken Drumettes
• Instead of Kosher Salt: Table Salt (use ½ tsp)
• Instead of All-Purpose Flour: Bread Flour
• Instead of Cornstarch: Potato Starch
• Instead of Onion Powder: Granulated Onion
• Instead of Garlic Powder: Granulated Garlic
• Instead of Black Pepper: White Pepper
• Instead of Water: Cold Milk (adds richness)
• Instead of Vegetable Oil: Canola Oil, Peanut Oil
• Instead of Buffalo Wing Sauce: Honey Garlic Sauce, BBQ Sauce

Equipment Needed

• Large Mixing Bowl
• Medium Mixing Bowl
• Whisk
• Deep Fryer or Large Pot
• Thermometer
• Tongs
• Wire Rack (optional)

Critical Steps — Do Not Skip

• Pat the wings completely dry before battering.
• Achieve the correct batter consistency (thick but pourable).
• Maintain oil temperature at 350°F throughout frying.

Chef Tips from the Video

• Use a light dusting of flour on the wings after the initial salt rest; this helps the batter adhere better.
• For extra flavor, add a pinch of smoked paprika to the dry coating.
• If you prefer extra crispness, double‑coat: dip the wings in batter, coat with dry mix, dip again in batter, then coat once more before frying.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days; reheat in a hot oven to restore crispness.

Freezer: Freeze cooked wings in a single layer on a tray, then transfer to a zip‑top bag for up to 2 months. Reheat from frozen in a preheated oven at 375°F until hot and crisp.

Room temperature: Do not leave at room temperature for more than 2 hours due to food safety.

Make-Ahead Tips

• Season the wings with salt and let them rest up to 2 hours in the refrigerator before cooking.
• Prepare the dry coating and batter up to 30 minutes ahead; keep batter covered and refrigerated.
• Sauce can be made in advance and stored in the fridge.

Frequently Asked Questions