Note: This recipe solves the age-old problem of how to batter the chicken for a flaky, crunchy crust -- D.H.
DALTON'S PERFECT FRIED CHICKEN DRUMETTES OR WINGS
Prep Time: 15 min
Cook Time: 30 min
Serves: 2 servings (6 to 10 Wings)
* Oil, for deep frying
* 1/2 cup buttermilk
* 1 tablespoon Emeril's Essence
* 1/2 cup flour
* 1 tablespoon paprika
* 1 tablespoon salt
* 1/4 teaspoon black pepper
* 1 cup flour
* 1 pound chicken drumettes, wings, or wingettes
In a deep fryer or high-sided skillet heat oil to 360 degrees F.
In a mixing bowl combine buttermilk, 1 tablespoon Emril's Essence and 1/2 cup flour; mix well to make a paste. In another bowl season remaining flour with paprika, salt and pepper. Dip wingettes, one at a time, into batter, theb dredge in seasoned flour. Fry immediately in hot oil, 8 minutes. Drain on paper towels. You'll need to do this in batches.