Jo's Buttermilk Fried Chicken

• Meat

  • 1 lb Chicken wings

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 tsp Hot sauce

• Baking & Spices

  • 2 tsp Baking powder
  • 1 1/2 tsp Baking soda
  • 1 Flour
  • 1 tsp Paprika
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Vegetable oil

• Dairy

  • 2 cups Buttermilk

Found on jocooks.com

Description

Ingredients

• 2 cups buttermilk
• 2 eggs
• 1 tsp paprika
• 1 tsp hot sauce
• salt and pepper to taste
• 2 tsp baking powder
• 1½ tsp baking soda
• flour
• 1 lb of chicken wings, or chicken breast
• vegetable oil for frying

Directions

• Wash your chicken and dry it with paper towels. In a bowl mix the liquid ingredients and spices, so the buttermilk, eggs, paprika, hot sauce, salt and pepper and mix really well. In another bowl, combine the baking powder and baking soda, and then whisk into the buttermilk until it becomes foamy.
• In a shallow dish put about 2 cups of flour alongside the buttermilk mixture.
• First dredge the chicken in the flour on all sides, then dip into the buttermilk mixture and make sure its coated well all around. Dredge the chicken in flour one more time, then place the chicken on a plate, and repeat with all chicken pieces. So its easy, flour, buttermilk, flour. If your flour gets too dirty just throw it out and start with some fresh flour.
• In a frying pan, heat it lots of oil, at least an inch. Make sure the oil is hot enough. Do not put too many pieces at once, leave enough room in between the chicken, because you dont want them to stick together. Also if you put too much chicken, the chicken might not cook all the way through. The first side will take longer to cook maybe about 7 min, and the second side will cook faster, 3 to 5 minutes, so be patient and let the chicken cook properly. Repeat with remaining chicken.
• After the chicken is fried, place them on paper towels to soak up some of the oil and sprinkle some salt over it.