Crispy Buttermilk Chicken Wings
Preparation time is 20minutes
Cook time is 18minutes
Total time is 38minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 1teaspoons salt
- 1/2 cup plain flour
- 200milliliter Bulla Premium Sour Cream
- 2tablespoons coriander
- 2teaspoons chilli flakes
- 2teaspoons sweet paprika
- 3/4 cup Nisshin Panko Breadcrumbs
- 1kilograms chicken wings, wing tips removed
- 3/4 cup Kellogg's Corn Flakes Breakfast Cereal, lightly crushed
- 1 cup buttermilk
- 2 free-range egg
- 2L vegetable oil
Method
Step 1 of 6
Cut the wings in half at the joint. Place in a bowl and add buttermilk. Cover and refrigerate for 2 hours.
Step 2 of 6
Place flour, salt and pepper in a bowl. Crack eggs in a separate bowl and whisk with 2 tablespoons of water. Combine panko crumbs and cornflakes with the spices in a separate bowl.
Step 3 of 6
Drain the chicken wings, toss in flour, one at a time, dip in egg then coat in crumb mixture. Repeat until finished.
Step 4 of 6
Pour vegetable oil in deep fryer or large heavy based saucepan and heat to 180C.
Step 5 of 6
Cook wings in oil, a few at a time for about 6 minutes, or until golden and cooked through. Drain on paper towel. Repeat until all the wings are cooked.
Step 6 of 6
Serve with Bulla Sour Cream for dipping and garnish with fresh coriander.
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