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Southern Fried Chicken Wings: Crispy and Juicy Recipe

A close-up of perfectly crispy, golden brown fried chicken wings piled high on a white plate.
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Make restaurant-style Southern fried chicken wings that are extra crispy on the outside and perfectly juicy inside using a simple buttermilk marinade.

Ingredients

Scale
  • 2 lbs chicken wings, separated into flats and drumettes
  • 2 cups buttermilk
  • 1 tablespoon hot sauce
  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • Vegetable oil, for frying

Instructions

  1. In a bowl, combine the buttermilk and hot sauce. Add the chicken wings, cover, and refrigerate for at least 4 hours, or preferably overnight.
  2. In a separate shallow dish, whisk together the flour, cornstarch, salt, pepper, paprika, garlic powder, and cayenne pepper.
  3. Remove the wings from the buttermilk, letting excess drip off, but do not wipe them dry.
  4. Dredge each wing thoroughly in the flour mixture, pressing the coating onto the chicken to ensure full coverage.
  5. Heat 2 to 3 inches of vegetable oil in a deep, heavy-bottomed pot or deep fryer to 325 degrees Fahrenheit (160 degrees Celsius). Use a thermometer to maintain the temperature.
  6. Carefully place 4 to 6 wings into the hot oil, ensuring you do not overcrowd the pot. Overcrowding lowers the oil temperature and results in soggy wings.
  7. Fry the wings for about 10 to 12 minutes, turning them occasionally, until they are deep golden brown and cooked through (internal temperature reaches 165 degrees Fahrenheit or 74 degrees Celsius).
  8. Remove the wings with a slotted spoon and place them on a wire rack set over a baking sheet to drain excess oil.
  9. Allow the wings to rest for 5 minutes before serving. Repeat the frying process with the remaining wings.

Notes

  • For extra crispiness, you can double-coat the wings: after the first dredge, dip them back into the buttermilk briefly, then dredge again in the flour mixture.
  • Maintain the oil temperature strictly between 325°F and 335°F for the best texture.
  • If you prefer a less spicy wing, omit the cayenne pepper from the flour mix.

Nutrition

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