Buttermilk Chicken

Buttermilk fried chicken wings and drumsticks - one of those personal-pleasure recipes that delivers tender, juicy meat and a delightfully crunchy, golden-brown crust.

Ingredients

• packs Chicken Wings or Drumsticks  ·  2 
• Buttermilk  ·  2 cups 
• all-purpose flour  ·  2 cups 
• baking powder  ·  1 tablespoon 
• Salt  ·  1 tablespoon 
• Bill's Steak Rub  ·  2 tablespoons 
• Pepper Black Asta, ground  ·  1 teaspoon 

Instructions

1. In a large bowl or zip lock plastic bag, add chicken and buttermilk. Refrigerate for a minimum of one hour or up to overnight.
2. Set up a wire cooling rack over some dry paper towels.
3. In a bowl combine flour, baking powder, salt, Bill’s Steak Rub and black pepper and mix all these dry ingredients well.
4. Move one piece of chicken at a time from marinade into flour mixture. Shake well to coat completely. Place on rack and continue with remaining chicken.
5. Heat 1 inch vegetable oil in large deep skillet over medium-high heat until hot enough for frying.
6. Fry chicken a few pieces at a time so oil doesn’t cool down.
7. Turn chicken to brown evenly and remove when golden and cooked through.
8. Wings should take 15 minutes, drumsticks 20 minutes.
9. Chicken is done when meat thermometer inserted in center reaches 170°F.
10. Drain on wire cooling rack to keep chicken crispy.

Jenny's Tip: - To tell when oil is hot enough place a wooden spoon into the oil so that handle touches bottom of the pot. Oil will bubble around handle when it’s hot enough for frying.