Recipe by Claire de Luna
OH MY! All I can say is, Claritha knows her fried chicken! I had heard about soaking poultry in a brine solution and during an internet search, came across this recipe. A true southern style recipe, we think this is absolutely the best fried chicken we have ever eaten. See you if don't agree!
Top Review by Vina
Oh, my dear fat fanny, but these were good!!! I received a phone call that long-lost friends were in town and going to be stopping by in four hours--I had an extremely messy house, no munchy foods other than a 3lb. bag of frozen wings, and no time to hit the grocery store. I opened the bag of frozen wings, poured in one cup of salt and enough water to cover and let sit while I started cleaning. An hour later, I drained and rinsed the wings, topped with one chopped onion, added enough reconstituted dried buttermilk powder to cover, and let sit one more hour. I then drained and proceeded with the recipe as written. I have never eaten such delicious wings, and my friends just ate, moaned, wiped their mouths, and ate some more. I can't wait to see how good these are made to recipe--they've been starring in my dreams!!
- 3 lbs chicken wings (16 to 18)
- 1 cup coarse salt, plus
- 2 tablespoons coarse salt
- 2 onions, sliced
- 3 cups buttermilk
- 2 cups all-purpose flour
- 2 teaspoons cracked black peppercorns
- 1 teaspoon cayenne
- 2 cups vegetable shortening
- 1⁄2 cup unsalted butter
Directions See How It's Made
- Cut off chicken wing tips, and reserve them for another use (stock).
- Arrange wings in one layer in a 9x13 inch glass baking dish and sprinkle them evenly with 1/2 cup coarse salt.
- Turn wings over and sprinkle with l/2 cup more salt.
- Chill wings for 2 hours.
- Rinse wings in a colander under cold running water and drain.
- (An alternative to this is to soak chicken wings overnight in a brine solution, using one cup salt and enough water to cover wings.) Arrange wings in one layer in a baking dish and thinly slice onions.
- Arrange onions over wings and pour buttermilk over onions.
- Chill wings, covered, at least 12 hours and/or up to one day.
- Discard onions and drain wings in a colander.
- Tear off an 18 inch sheet of wax paper and set aside.
- In a large shallow bowl, whisk together flour, peppercorns, cayenne, and remaining 2 tablespoons salt.
- Working with no more than 2 wings at a time, dredge wings evenly in flour mixture and shake off the excess.
- Arrange wings with the flat sides up, a few inches apart on wax paper and let stand 15 minutes.
- Get out a rack, brown paper bag, or paper towels, and set on a baking pan.
- In a large fish fryer set over two burners (or two heavy skillets), melt 2 cups shortening and 1/2 cup butter over high heat, just until butter begins to turn golden.
- Add the wings, flat sides down, and reduce heat to moderately high.
- Cook wings, covered, until deep golden, 8 to 10 minutes.
- Turn wings and cook, uncovered, until deep golden, about 8 minutes.
- With tongs, transfer wings to a rack set over pan, to drain.