Step 1

Add the buttermilk, kosher salt, black pepper, and cayenne pepper to a bowl and whisk to combine.

Step 2

Place the chicken wings in a baking dish, bowl, or large ziplock bag then, add the buttermilk mixture making sure to cover all parts of the wings.

Step 3

Cover the marinating chicken and place in the refrigerator for at least two hours. For the best results, let the chicken wings marinate overnight (up to 12 hours).

Step 4

Remove the chicken wings from the refrigerator and set aside for 30 minutes to allow them to start to come to room temperature.

Step 5

Add the flour and seasonings to a plastic container or shallow bowl. Whisk the dry ingredients to combine. *You can also use a ziplock bag big, large enough to fit the flour and chicken.

Step 6

Remove the chicken from the buttermilk marinade, shaking off excess marinade.

Step 7

Place the chicken in the flour mixture, completely coating the wings.

Step 8

Set the breaded chicken on a wire rack and continue the process until all the wings have been breaded.

Step 9

Add two inches of cooking oil to a deep frying pan or Dutch oven over medium-high heat. When the oil is hot (350 degrees), begin frying the wings in batches. Use an instant-read thermometer to check the temperature of the oil. If the oil is not hot enough the chicken will be greasy.

Step 10

Carefully place your chicken in the oil and fry for 5-6 minutes on each side until golden brown. Depending upon the size of the wings, it may take less or more time to cook. Use a meat thermometer to make sure the internal temperature is at least 165 degrees F.Don't overload the pan; leave a little room between each piece.

Step 11

Carefully remove the cooked chicken using kitchen tongs. Place the fried chicken on paper towels or a wire rack over a baking sheet to drain.Tent the wings with aluminum foil to keep them warm while you finish cooking the remainder of the wings. You can also place them in a 225 degree oven to keep warm.