Ingredients

Buttermilk Soak
  • 3 c. buttermilk
  • 2 tbsp. kosher salt
  • 1 tbsp. black pepper
  • 2 tsp. cayenne pepper
  • 4 lbs. medium chicken wings, thighs & drumsticks
Beer Batter
  • 2 c. all-purpose flour
  • 2 tsp. onion powder
  • 2 tsp. garlic powder
  • 2 tsp. cayenne pepper
  • 2 tsp. kosher salt
  • 2 tsp. black pepper
  • 2 ¼ c. lager or pilsner beer

Directions

  • In large bowl mix buttermilk, salt, black pepper and cayenne. Add chicken, turning to coat. Refrigerate 4 hours.
  • In large bowl whisk flour, onion powder, garlic powder, cayenne, salt and black pepper. Whisk in beer, make thin batter.
  • Drain chicken, thoroughly dry with paper towels. Transfer to batter, turning to coat.
  • In large, deep skillet, heat 1 in. oil to 350°. Set rack over baking sheet, line with paper towels. Lift chicken, letting excess batter drip back into bowl. Fry in batches at 315°, turning once until golden and instant-read thermometer in thickest part reaches 160°, about 18 mins. for wings, 20 mins. for thighs, breasts and drumsticks. Transfer chicken to rack. Let stand for 5 mins.