1 1/2 c. flour
2 1/2 tbs. onion powder
1 1/2 tbs. season salt
1 tbs paprika
2 1/2 tbs garlic powder
1 tbs kosher salt
1/2 tbs. ground pepper
2 c. lowfat buttermilk
2 lbs chicken wings (you can also use drumsticks)
( oil or a fryer to fry it in)
Let soak in buttermilk for four hours (or overnight) in a Ziploc bag.
Mix together flour, onion powder, season salt, paprika, garlic powder, kosher salt, ground pepper in a bowl. Mix in 2 tbs. buttermilk (helps give the chicken more crisp)
Remove chicken wings from buttermilk and dip into the batter, coating it well.
Preheat fryer until it is ready (I use a cool daddy fryer. When it is heated the light turns off) & place a few wings in at a time to fry. Fry wings 8 minutes, drumsticks 9-10 minutes and serve.
We paired ours with Quaker State & Lube Louisiana Lickers sauce.