Ingredients
-
3
-
1
-
2
-
2
-
3
-
2
-
2
-
1
-
2
-
1/2
-
-
-
-
-
Directions
Claritha’s Fried Chicken Wings, OH MY! All I can say is, Claritha knows her fried chicken! I had heard about soaking poultry in a brine solution and during an internet search, came across this recipe A true southern style recipe, we think this is absolutely the best fried chicken we have ever eaten See you if don’t agree!, It’s true, these are AWESOME chicken wings!, These turned out really yummy! My one mistake was that they were really salty!! but that was my fault, as i musn’t have rinsed the salt brine off very well the meat was so tender though, and the crust was really crunchy and yummy I made these for my six year old son, who won’t eat anything but cereal and he asked me for wings, he ate 8!! Next time I make these and def will be a next time, I will remember to rinse, rinse, rinse, also I only added a pinch of salt to the flour My first attempt at frying chicken, and it was soo easy thank you for a yummy and delicious recipe Foodlover1
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Steps
|
1
Done
|
Cut Off Chicken Wing Tips, and Reserve Them For Another Use (stock). |
|
2
Done
|
Arrange Wings in One Layer in a 9x13 Inch Glass Baking Dish and Sprinkle Them Evenly With 1/2 Cup Coarse Salt. |
|
3
Done
|
Turn Wings Over and Sprinkle With L/2 Cup More Salt. |
|
4
Done
|
Chill Wings For 2 Hours. |
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5
Done
|
Rinse Wings in a Colander Under Cold Running Water and Drain. |
|
6
Done
|
(an Alternative to This Is to Soak Chicken Wings Overnight in a Brine Solution, Using One Cup Salt and Enough Water to Cover Wings.) Arrange Wings in One Layer in a Baking Dish and Thinly Slice Onions. |
|
7
Done
|
Arrange Onions Over Wings and Pour Buttermilk Over Onions. |
|
8
Done
|
Chill Wings, Covered, at Least 12 Hours and/or Up to One Day. |
|
9
Done
|
Discard Onions and Drain Wings in a Colander. |
|
10
Done
|
Tear Off an 18 Inch Sheet of Wax Paper and Set Aside. |
|
11
Done
|
in a Large Shallow Bowl, Whisk Together Flour, Peppercorns, Cayenne, and Remaining 2 Tablespoons Salt. |
|
12
Done
|
Working With No More Than 2 Wings at a Time, Dredge Wings Evenly in Flour Mixture and Shake Off the Excess. |
|
13
Done
|
Arrange Wings With the Flat Sides Up, a Few Inches Apart on Wax Paper and Let Stand 15 Minutes. |
|
14
Done
|
Get Out a Rack, Brown Paper Bag, or Paper Towels, and Set on a Baking Pan. |
|
15
Done
|
in a Large Fish Fryer Set Over Two Burners (or Two Heavy Skillets), Melt 2 Cups Shortening and 1/2 Cup Butter Over High Heat, Just Until Butter Begins to Turn Golden. |
