453gramschicken wingsYou can use regular chicken parts, preferably with the skin.
120mlkefir or buttermilk
Flour Mixture
192gramspotato starchChoose the potato starch that is more coarse rather than fine powder
¼tspsea salt / chicken bouillon
¼tspwhite pepper
Instructions
Add the buttermilk to the Basic Meat Marinade and marinate for at least 4 hours. Preferably overnight.
Mix the flour mixture ingredients together in a shallow bowl
Coat each piece of chicken with the flour mixture
Let rest in refrigerator for ½ hour. This allows the flour mixture to adhere to the chicken
Preheat a pot of cooking oil over medium heat or use a deep fryer. Should be about 350° fahrenheit
Drop the chicken gently into the oil and deep fry the chicken wings for about 7 minutes. The chicken wings should be crispy and golden brown and the inside should be juicy.
Place fried chicken on a cooling rack to drain excess oil
Serve immediately while hot. You can place it on a plate with paper towels to absorb additional oil.
Nutrition
Calories: 300kcal
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