Ingredients
- Oil, for deep frying
- 1/2 cup buttermilk
- 3 tablespoons Creole spice (Essence), recipe follows
- 2 cups flour
- 1 pound chicken wings
- Potato salad, for serving
- Parsley sprigs, for garnish
Directions
In a deep fryer or high-sided skillet heat oil to 360 degrees F.
In a mixing bowl combine buttermilk, 1 tablespoon Creole spice and 1/2 cup flour; mix well to make a paste. Season remaining flour with remaining Creole spice. Dip wings, one at a time, into batter, allowing excess to drip off. Dredge in seasoned flour. Fry immediately in hot oil, 6 to 8 minutes, moving and turning pieces frequently with long tongs. Drain on paper towels. Do this in batches. If wings are large, remove with tongs, drain, transfer to a baking sheet and bake in a preheated 350 degrees F until very crispy, about 10 minutes. Serve with potato salad garnished with parsley sprigs.
Essence (Emeril's Creole Seasoning):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
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By muchlymuch_8831712
Parksville, KY
on November 24, 2012
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This is a wonderful, crusty coating for chicken with versatility! DG and I made this for the second time tonight. We like everything spicy with lots of flavor, so we increased the Essence mixture by at least double. We used sour cream thinned with a bit of milk instead of buttermilk and plenty of Essence in both the cream and in the flour. More spice, less flour!Basically, Our sour cream mixture was thinned down by about 1/4 or more, and we reduced the flour /dredge amount by quite a bit as well. I didn't find any reason to add flour to the cream. Once the chicken is coated in sour cream, it will collect a thick flour coating by dredging, and you don't argue with a paste at all! Since we used larger pieces of chicken, we fried till crisp and then baked them until there was no more pink in the chicken when the thickest area was sliced and viewed. I'd suggest At Least 350 degrees or hotter with 40 Plus minutes or longer of baking. Always check for pink and cook longer if needed.
By Amac247
on November 08, 2012
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Hands down, the best fried chicken I've ever made! I'm from Georgia and this recipe by far beat all others before it! I used 2% milk since I didn't have buttermilk on hand and it turned out GREAT!
By easygoingm2
on October 08, 2012
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I've never prepared wings before. Despite dealing with the paste, which wasn't that bad, just add a little more water like most people wrote before me, the wings had a very nice crust. I also used some bread crumbs, I like the taste and it worked as a good filler. I recommend baking them after you fry them regardless of their size. I let them sit at 450 F for about 25 minutes, mainly because my stove isn't so hot. These tasted very good coming from myself and those I served them to. I am a huge fan of wings and these are some good wings. I'll make these again.
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