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Southern Style Buttermilk Fried Chicken Wings for Ultimate Crispiness

A close-up of a large pile of golden brown, crispy fried chicken wings stacked high on a white plate.
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Make restaurant-quality, crispy fried chicken wings at home. This Southern recipe uses a buttermilk soak and a double-fry method to guarantee crunchy skin and juicy meat, perfect for game day.

Ingredients

Scale
  • 3 lbs chicken wings (flats and drumettes)
  • 2 cups buttermilk
  • 1 tablespoon hot sauce
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon baking powder
  • Vegetable oil, for frying

Instructions

  1. Combine the buttermilk, hot sauce, salt, pepper, paprika, garlic powder, and onion powder in a large bowl. Add the chicken wings, toss to coat completely, cover, and refrigerate for at least 4 hours, or preferably overnight.
  2. In a separate shallow dish, whisk together the flour, cornstarch, baking powder, 1 teaspoon salt, and 1 teaspoon pepper.
  3. Remove the wings from the buttermilk mixture, letting excess drip off, but do not wipe them dry.
  4. Dredge each wing thoroughly in the flour mixture, pressing the coating onto the chicken to create a thick layer. Place coated wings on a wire rack set over a baking sheet. Let them rest at room temperature for 20 minutes to set the coating.
  5. Pour vegetable oil into a deep, heavy-bottomed pot or deep fryer to a depth of about 2 inches. Heat the oil to 325 degrees Fahrenheit (160 degrees Celsius).
  6. Carefully place 4 to 5 wings into the hot oil, ensuring you do not overcrowd the pot. Fry for 6 to 7 minutes until light golden brown. This is the first fry.
  7. Remove the wings and place them back on the wire rack. Increase the oil temperature to 375 degrees Fahrenheit (190 degrees Celsius).
  8. Return the wings to the hotter oil in batches. Fry for an additional 2 to 3 minutes until they are deep golden brown and very crispy. This double-fry technique locks in juiciness.
  9. Remove the wings and drain them on a clean wire rack lined with paper towels. Season immediately with a light sprinkle of salt while hot.
  10. Serve immediately. This recipe is a great alternative to meal planning when you want a satisfying comfort food classic.

Notes

  • For the best flavor, use the full overnight marinade time.
  • Resting the coated wings before frying helps the crust adhere better during the first fry.
  • Monitor your oil temperature closely; too low results in greasy wings, too high results in burnt coating and raw interior.
  • If you are looking for a different approach, consider researching keto meal plan delivery options for lighter fare later in the week.

Nutrition

Find it online: https://cutcooktaste.com/fried-chicken-wings-southern-buttermilk-recipe/