Crispy Buttermilk Chicken Wings
Ingredients
For the marinade
- 1kg chicken wings, wing tips removed
- 1 cup (250mL) buttermilk
To make the breadcrumbs
- 1/2 cup (75g) plain flour
- sea salt & freshly ground black pepper to season
- 2 large eggs
- 3/4 cup panko breadcrumbs
- 3/4 cup cornflakes, lightly crushed
- 2 tsp sweet paprika
- 2L vegetable oil, for deep frying
- 2 tsp chilli flakes
To serve
- 200mL Bulla Sour Cream
- fresh coriander leaves
Cooking Directions
- Cut the wings in half at the joint. Place in a bowl and add buttermilk. Cover and refrigerate for 2 hours.
- Place flour, salt and pepper in a bowl. Crack eggs in a separate bowl and whisk with 2 tablespoons of water. Combine panko crumbs and cornflakes with the spices in a separate bowl.
- Drain the chicken wings, toss in flour, one at a time, dip in egg then coat in crumb mixture. Repeat until finished.
- Pour vegetable oil in deep fryer or large heavy based saucepan and heat to 180C.
- Cook wings in oil, a few at a time for about 6 minutes, or until golden and cooked through. Drain on paper towel. Repeat until all the wings are cooked.
- Serve with Bulla Sour Cream for dipping and garnish with fresh coriander.
Ingredients
For the marinade
- 1kg chicken wings, wing tips removed
- 1 cup (250mL) buttermilk
To make the breadcrumbs
- 1/2 cup (75g) plain flour
- sea salt & freshly ground black pepper to season
- 2 large eggs
- 3/4 cup panko breadcrumbs
- 3/4 cup cornflakes, lightly crushed
- 2 tsp sweet paprika
- 2L vegetable oil, for deep frying
- 2 tsp chilli flakes
To serve
- 200mL Bulla Sour Cream
- fresh coriander leaves