A delicious sauce is used to cook the tender, succulent pork. With hot white rice, please.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 4 |
Ingredients
- 2 eggs
- 2 cups buttermilk
- 4 pounds chicken wings, split and tips discarded
- 3 cups all-purpose flour
- 1 cup crushed saltine crackers
- 1 teaspoon ground black pepper
- 1 teaspoon ground dried thyme
- ¼ teaspoon cayenne pepper
- 1 teaspoon salt
- ½ teaspoon garlic powder
- 4 cups peanut oil for frying
- salt to taste
Instructions
- Beat eggs and buttermilk together in a mixing bowl until smooth. Mix in chicken wings, cover, and refrigerate, 30 minutes. Combine flour and crushed crackers with pepper, thyme, cayenne pepper, salt, and garlic powder in a large mixing bowl.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Remove chicken wings from the buttermilk marinade, and discard the remaining marinade. Allow excess buttermilk to drip from the wings, then press into bread crumbs to coat.
- Cook in batches in the preheated deep-fryer until the breading is golden brown on the outside, and the chicken wings are no longer pink at the bone, about 10 minutes per batch. Drain on a paper towel-lined plate, and season to taste with salt before serving.
- The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
- For buffalo wings, use the same procedure as above only immediately after removing from oil, place in a large sealable container with wing sauce, and shake to coat wings.
Nutrition Facts
| Calories | 1064 kcal |
| Carbohydrate | 94 g |
| Cholesterol | 190 mg |
| Dietary Fiber | 4 g |
| Protein | 48 g |
| Saturated Fat | 13 g |
| Sodium | 1061 mg |
| Sugars | 7 g |
| Fat | 54 g |
| Unsaturated Fat | 0 g |
Reviews
This was a good recipe, but I eliminated the crackers and added seasons to milk base marinate. The family loved them!
This was awesome! My twist on it was to add cayenne, johnny’s seasoning salt, pepper and garlic powder to the buttermilk and all of those seasonings went into the dry mix with some celery seed. and I used panko bread crumbs instead of saltines. This will be a favorite of ours from now on!
your did your thing with these chicken wings. I made them today, nothing short of perfect!!!!!!!!!!!!
make it all the time changed nothing its a must to use peanut oil they come out non greasy made it at least 25 times
notes for myself: crunch the crackers down very fine, add frank’s hot Sauce to the buttermilk mix, and a sprinkle more while frying for extra flavor. give more time on each side for the wings
chicken turned out great
Very good.
Nice and crispy with good old fashion fried chicken flavor.
After reading the reviews, I went heavier on some of the spices in the coating mix (I like a nice ‘bite’ of spice). Prepared this for lunch with my mother. She can be EXTREMELY critical. After she finished, I asked her opinion of the wingettes. Her reply was, “Rod these are some of the best wings I’ve had in a long time!” I shared the recipe minus the saltines and after she tried her hand at it, she called and told me her were good but something was missing! #Haha
I love this recipe. I have tried many different recipes looking for that crisp coating. Well this is the one. Thank you for sharing this with us. Kudos to you.
Altered the seasoning to my taste. I like my chicken a little spicier. Cooked this for my mom at my house for lunch. Really good dish. 5 star recipe!
This was delicious! We doubled the amount of spices. It was excellent to eat cold also. I’m making it again tonight.
I added Ritz crackers (I chose Bacon flavor, but YMMV). The crust is almost like tempura; it is SO crisp! I like my wings a bit spicier, so I rubbed some spice to the chicken first, then added the buttermilk/egg. I prefer a bit of garlic and cayenne. Overnight for the buttermilk won’t hurt either.
I used this as a base for sauced wings. Added some hot sauce to the buttermilk mixture and mixed panko crumbs in the flour mixture rather than breadcrumbs. The final result was fantastic! For saucing I mixed buffalo wing sauce,sweet chilli sauce and BBQ sauce together and tossed the wings to coat. Sooo good. This will be my base recipe for all my fried chicken ( I always use recipes as a guideline and twist them up to my taste).
Looking at the previous reviews I doubled the spice mix. I used half on the chicken before the milk bath and added the rest to the flour mix. Chicken wings came out crispy and tasty.
Made it and substituted corn starch for saltines, did not have buttermilk but used equal of sour cream and milk to soak the wings in before cooking.
Hubby just likes dry spices & BBC dressing.
The buttermilk marinade makes for tasty and tender meat. The cooking instructions provided are accurate and produce a crispy coating that satisfies. I made a half-batch of this recipe. After accounting for the reduced portion I couldn’t help but notice that the recipe recommends far too little of the spices that could make a flavorful standalone breading. In the future, I will use this recipe as a base for wings that are to be tossed in a sauce. –Recommended–
Super easy and so delish… Didn’t have the buttermilk , so it probably would have been tastier . Highly recommend giving this a try. The humble cracker gave it the kick it needed. And it soaks up any sauce you add
I normally don’t do reviews but since I’ve made this recipe a few times, I thought it was about time! First time, I agree with most it was a little bland. 2nd time around I decided to season the buttermilk batter instead of the flour and let the seasoning sit with the chicken….It was much more flavorful! I especially love the texture the crackers give it:)
This recipe was perfect! My chicken came out beautiful! Of course being from the Caribbean I seasoned my chicken very well prior to the buttermilk bath! Thanks so much!