![]() ![]() Needless to say, these chicken wings are my new favorite finger food! In general, I find wings a little annoying to eat, but these defied expectation.Īs soon as they cooled enough to touch, I devoured them one after another.īy the time I was done, there was nothing left but a pile of bones I discreetly gave to the cat. I happened to have chicken wings around, and since I love southern fried chicken…. The first one I tried was southern fried chicken wings. Now I’ll only eat homemade fried chicken and I have a long list of types to try like Maryland Fried Chicken. I’ve had fried chicken from restaurants before, but to be honest, it wasn’t great. I’ve been obsessed with fried chicken since making my fried chicken without buttermilk recipe. This recipe originally comes from Georgia and is the best fried chicken I’ve ever had. ![]() This is more of a very simple guideline rather than a recipe since, frankly, the buttermilk does all of the work for us.Southern fried chicken wings are the bite-sized snack or finger food version of classic southern fried chicken. Truthfully, whenever I make chicken wings at home, I typically brine them in a heavily seasoned buttermilk overnight and then dredge them in flour to be deep fried, but I wanted to go with a slightly healthier and mess-free method, so here we are. Because let’s face it, chicken wings are everything. Then, I wanted to see how it would turn out with wings. So, when I first tried this method last year, I did it on a whole bird as suggested and it came out perfect because Samin is a genius. ![]() From acquired cooking knowledge and experience, I knew that buttermilk tenderizes things (which is why you use it for soft, fluffy biscuits) but I never thought of roasting anything that’s been marinated in buttermilk without dredging it in seasoned flour first, similar to the way you would a traditional fried chicken or fish dish. I loved learning how the acids and fats from the buttermilk help tenderize chicken when it’s marinated overnight. ![]() This recipe (and technique) was adapted from Samin Nosrat’s amazing Salt Fat Acid Heat cookbook. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |