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"I'm So Dallas" chipotle infused buttermilk fried chicken wings

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Comfort food at its finest in the form of chicken wings marinated in chipotle infused buttermilk and deep-fried to crispy perfection. 

Buttermilk Fried Chicken Wings in a basket

There is nothing so Dallas as fried chicken from Henderson's, Hall's, Rudy's, or even Bubba's. The latter is a Northside or Nawf Dallas joint vs. the former three the dirty Southside which are hood joints that are the best but likely don't make any "Best of" Dallas lists.

This buttermilk fried chicken wings recipe is more of a nod to the Southside trio where you're subject to get a basket of beautifully fried golden yardbird served with fries, pickles, and a pepper over a few slices of white bread. In Dallas as true for most if not all of Texas, we are about that seasoning vs. sauce which my Chicago peeps swear by.

 

Buttermilk Fried Chicken Wings Ingredients

I was fortunate as a kid to enjoy some great fried chicken courtesy of my grandmother. She had a great buttermilk fried chicken recipe and it was on the menu every Sunday. Fast forward to current day in my household we try to honor many of those tradition from my childhood.

We don't enjoy fried chicken with the same frequency, but when we do it's grandma level fried bird with a twist to reflect the times. My grandmother definitely used buttermilk as part of the coating/breading process. My twist is to add chipotle flavor to the buttermilk brine ahead of time to add a smokey, mild heat. Everything else is all about technique.

fried chicken ingredients on a tray

 

How to fry the chicken wings

Step 1: Prepare the marinade

buttermilk and chipotle liquid in a blender
Place buttermilk, 1 tablespoon salt, basil, and chipotle in blender and puree.
pouring marinade into bag
Place chicken in ziplock bag and add the marinade. Place chicken in the refrigerator for 4-12 hours.

Step 2: Prep the chicken for frying

raw chicken resting on a tray
remove chicken from marinade and spread out on a tray.

Step 3: Mix up the breading ingredients

pouring marinade into bowl of flour
Mix flour, starch, corn meal, baking powder, and half the seasoning in a bowl using a whisk. Add a few tablespoons of the leftover marinade to the flour mix and stir it in

Step 4: Bread the chicken

raw breaded chicken resting on rack
Apply breading to the chicken. Use your hands to make sure the breading reaches all nooks and crannies of the chicken. Refrigerate for 30 minutes to allow the chicken to air dry. This will basically help the crust stick to the chicken better during frying which means the crust won't fall apart completely when you bite into it.

Step 5:

fried chicken wings resting on a tray
Fry the chicken at 350 degrees for 5 minutes. Flip and fry for another 3-4 minutes. Remove and drain and cool on a wire rack. Sprinkle seasoning on the finished chicken. Serve

Serving Suggestions

Do it Dallas style and serve as a basket with pickles, peppers, and white bread. The bread is great for soaking up the chicken grease. Fair warning, chicken grease-soaked bread is delicious. Great fries are always a welcome pairing but feel free to consult this complete guide for what to serve with fried chicken.

fried chicken wings resting on a tray

Key Cooking Tips

  • Be sure there is adequate salt in the brine
  • adding a neutral-tasting liquor like vodka to the marinade helps deliver more crispiness when the chicken is fried
  • Don't marinate the chicken too long as it can become very mushy.
  • Add flavor at every step starting with the brine. Season the flour with your spice mix (grandma used: paprika, garlic, salt, pepper, and dry mustard) and post frying season again with the spice mix
  • Moisture is the enemy of crispy chicken. The dryer your chicken is before frying the crispier the chicken will be. Pat dry the chicken before you start. Air-dry the chicken uncovered in the fridge for at least an hour before frying
  • Use fresh oil to ensure clean flavor

For other fried chicken recipes:

If you make this buttermilk fried chicken recipe enjoy it with an ice cold brew or champagne if that's your thing. Either way please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.

You can also keep up with my food exploits as well as original recipes! You can find me on Instagram, Facebook, Twitter, and Pinterest. If you like any of the music you find on the site, visit me at Spotify to find curated monthly playlists.

 

Buttermilk Fried Chicken Wings in a basket

Chipotle infused Buttermilk Fried Chicken Wings

Crispy fried chicken wings, brined in chipotle infused buttermilk then deep fried in peanut oil for delicious well-seasoned appetizer
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Main Course
Cuisine: Soul Food
Servings: 2
Calories: 922kcal
Author: Marwin Brown

Ingredients

  • 4 chicken wings

Buttermilk Brine

  • 2 cups buttermilk
  • 1 teaspoon dried basil
  • 2 whole dried chipotle chili peppers optional

Chicken Coating

  • 1 cup all-purpose flour
  • ½ cup potato starch
  • 1 teaspoon baking powder
  • ½ cup corn meal
  • 2 teaspoon paprika
  • ½ teaspoon ground sage
  • ½ teaspoon ground bay leaves
  • 1 teaspoon mace
  • 1 teaspoon ground thyme
  • 1 teaspoon cayenne pepper
  • 2 teaspoon garlic powder
  • 2 teaspoon kosher salt
  • 2 teaspoon black pepper
  • Peanut oil for frying

Instructions

Make the Brine

  • Heat heavy cast iron skillet on high heat. Add chili peppers (remove seeds and veins if you prefer less heat) to the skillet for 2 minutes to release aroma of the smoked chiles.
  • Remove chiles from heat and add to blender with buttermilk and dried basil and pulse until chiles are broken down completely. 
  • In a large bowl add the chicken and buttermilk mixture. Brine in refrigerator 2-8 hours. 

Fry the Chicken

  • Set up metal rack with foil lined baking sheet beneath. Remove chicken from refrigerator, place on rack and let reach room temperature.
  • Heat oil in a deep skillet or fryer over medium high heat to 350 degrees. 
  • Mix the flour and spices together in a large bowl. Working in batches, thoroughly coat each buttermilk-soaked chicken piece with the flour mixture.
  • Add the chicken to the oil a few pieces at a time without overcrowding. Cover pan and fry anywhere from 5-7 minutes. Turn, cover and cook additional 3-5 minutes more.
  • Remove the chicken from the oil and let it drain on metal rack for 5 minutes. Let cool for an additional 10 minutes before serving.

Notes

  • Be sure there is adequate salt in the brine
  • adding a neutral-tasting liquor like vodka to the marinade helps deliver more crispiness when the chicken is fried
  • Don't marinate the chicken too long as it can become very mushy.
  • Add flavor at every step starting with the brine. Season the flour with your spice mix (grandma used: paprika, garlic, salt, pepper, and dry mustard) and post frying season again with the spice mix
  • Moisture is the enemy of crispy chicken. The dryer your chicken is before frying the crispier the chicken will be. Pat dry the chicken before you start. Air-dry the chicken uncovered in the fridge for at least an hour before frying
  • Use fresh oil to ensure clean flavor

Nutrition

Calories: 922kcal | Carbohydrates: 129g | Protein: 40g | Fat: 27g | Saturated Fat: 10g | Cholesterol: 100mg | Sodium: 2680mg | Potassium: 1399mg | Fiber: 10g | Sugar: 15g | Vitamin A: 1938IU | Vitamin C: 3mg | Calcium: 439mg | Iron: 8mg
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