i am a food blog

Nothing makes me happier than a GIANT plate of fried chicken. Especially if there are fries on the side. I indulge in fried chicken probably way more than I should, but I cannot get over how delicious it is. I mean, there’s a reason why every single culture out there has it’s own version. I definitely wouldn’t turn my nose up at Southern-style, Japanese (chicken katsu, toriten, karaage), Korean (triple-fried and either sweet or super spicy), Taiwanese (salt and pepper crispy popcorn bites)…I could go on, but I should probably stop before I get too hungry. But, now that I think about it, why are almost all the fried chickens I mentioned Asian? Do Asians just really really love fried chicken or is it just that I think of Asian chicken when I think of fried chicken?

Are you guys fried chicken skin lovers or haters? We had a whole discussion about it at my grandma’s birthday party a couple of weeks ago. One of my cousins doesn’t like chicken skin. It’s not even that she thinks it’s not healthy, she just doesn’t like it – she gives it to her boyfriend and he eats all the skins. When I asked her why she liked fried chicken, she said that it was about the juiciness of the meat. I mean, I get it, fried chicken is juicy, but really, it’s about the combo of crispy skin and juicy meat that gets me.

Since I love juicy meat (heehee!) I ensured that these wings were extra juicy by brining them in buttermilk. Some people think buttermilk doesn’t add much to the whole fried chicken package, but I really love the flavor of buttermilk fried chicken so I try to give my chicken a buttermilk bath when I have the time. Plus, I think the buttermilk helps the flour coat more of the skin, giving the wings extra crunch, which is optimal.

These wings were so shatteringly crisp and juicy that even after we said we’d stop two times, we managed to finish the entire batch, our hands greasy, our stomachs full, and our faces complete with chicken-wing eating grins. Dare I say that they were the best deep-fried wings I’ve ever made? I think so – they were damn good. I served them with some Thai basil and a slightly Asian ranch sauce. The basil added some freshness against the utterly burnished deep fried skins and the ranch was creamy and cool. Buttermilk fried chicken wings: definitely a good thing.

PS – I just started using my iPad in the kitchen. Before, when I cooked, I’d have my laptop on the counter, but the keyboard would get all sticky when I inevitably tried to make notes. Now that I’m using my iPad instead I just tell Siri to make notes for me instead of typing. It’s seriously awesome. I also use her as a giant oversized timer, which is totally over the top, I know.
PPS – This isn’t sponsored. I just wanted to share the note taking thing!

Buttermilk Deep-Fried Chicken Wings
serves 2-4
prep time: 15 minutes + a 4 hour soak
active time: 30 minutes
total time: 45 minutes

Wings

• 2 cups buttermilk
• 2 teaspoons coarse kosher salt
• 2 pounds chicken wings
• 1 teaspoon freshly ground black pepper
• 1 1/2 cups flour
• 1 tablespoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon cayenne
• 1 teaspoon coarse kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons buttermilk
• fresh Thai basil, if desired

Scallion Ranch Dip

• 1/2 cup kewpie mayo
• 2 tablespoons buttermilk
• 2 tablespoons sour cream
• 1 teaspoon rice vinegar
• 2 tablespoons sliced green onions
• salt and freshly ground pepper, to taste

Whisk the buttermilk and salt together in a large container. Add the chicken wings soak for 4 hours minimum, or overnight.

In a shallow container, whisk together the flour, garlic powder, paprika, cayenne, salt and pepper. Whisk in the two extra tablespoons of buttermilk to form large clumps – these are added extra crispy bits.

Take a wing out of the buttermilk, shake gently, then coat in flour, pressing to ensure all sides are covered. Place on a tray and continue to coat all of the wings.

Heat up at least 2 inches of oil (I prefer rice bran or grapeseed) in a deep cast iron or heavy bottomed pot over medium heat until 375°.

Carefully add the coated wings to the hot oil and deep fry in batches, being careful not to crowd the pan. Flip occasionally as needed, until crunchy, brown and cooked through, 8-10 minutes. Let cool slightly and dig in with ranch and Thai basil.

To make the dip: In a small bowl, mix all of the dip ingredients throughly. Season with salt and pepper to taste.

 

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