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1 tsp. Clabber Girl Baking Powder
1 Tbsp. seasoned salt
1 tsp. garlic powder
1 tsp. black pepper
2 c. all-purpose flour
4 lbs. chicken wings
3 c. vegetable shortening
2 c. buttermilk
1 tsp. hot pepper sauce
Rinse chicken with cold water; pat dry. In a large bowl, combine buttermilk and hot pepper sauce. Add chicken; toss to coat evenly. Marinate in refrigerator at least 1 hour. Remove chicken; discard marinade. Place chicken on parchment paper or plastic wrap. Combine seasoned baking powder, salt, garlic powder and pepper. Sprinkle mixture evenly on both sides of chicken. Place flour in zip-top plastic bag. Place 4 to 5 wings in plastic bag, seal and shake to coat evenly. Remove chicken; repeat procedure with remaining pieces. Melt shortening in Dutch oven or large cast iron skillet over medium heat; heat to 350° F. Fry chicken in batches 10 minutes per side or until done and golden brown. Drain on paper towels.
1 tsp. Clabber Girl Baking Powder
1 Tbsp. seasoned salt
1 tsp. garlic powder
1 tsp. black pepper
2 c. all-purpose flour
4 lbs. chicken wings
3 c. vegetable shortening
2 c. buttermilk
1 tsp. hot pepper sauce
Rinse chicken with cold water; pat dry. In a large bowl, combine buttermilk and hot pepper sauce. Add chicken; toss to coat evenly. Marinate in refrigerator at least 1 hour. Remove chicken; discard marinade. Place chicken on parchment paper or plastic wrap. Combine seasoned baking powder, salt, garlic powder and pepper. Sprinkle mixture evenly on both sides of chicken. Place flour in zip-top plastic bag. Place 4 to 5 wings in plastic bag, seal and shake to coat evenly. Remove chicken; repeat procedure with remaining pieces. Melt shortening in Dutch oven or large cast iron skillet over medium heat; heat to 350° F. Fry chicken in batches 10 minutes per side or until done and golden brown. Drain on paper towels.