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Place the chicken wings and buttermilk in a large bowl. Stir to combine.
Cover and refrigerate the wings for at least 30 minutes or up to 8 hours.
Place the beaten eggs in a medium sized bowl. Place the all purpose flour, salt, pepper, paprika, garlic, onion and baking powder in a second bowl.
Mix the flour and spices until well combined.
Take each chicken wing out of the buttermilk mixture. One at a time, coat the chicken wings in the flour, then dip in the egg, then coat again in the flour. Repeat until all chicken pieces are coated.
Heat 3 inches of oil in a large deep pot to 350 degrees F.
Cook 6-8 pieces of chicken at a time for 7-8 minutes or until golden brown.
Drain on paper towels, then serve. Garnish with parsley if desired.