Buttermilk Deep Fried Chicken Wings Recipe

Chicken wings dredged in a well-seasoned buttermilk coating then fried to crispy perfection. Great gameday appetizer!

  • Author: Jessica Pinney
  • Prep Time: 10
  • Cook Time: 12
  • Total Time: 22 minutes
  • Yield: 2 1x
  • Category: Dinner
  • Cuisine: American



12 chicken wings and/or legs

2 cups of buttermilk

2 eggs

1 tsp paprika

1 tsp hot sauce (add an extra tsp or two if you’d like your wings a little more spicy)

Salt and pepper (the recipe I followed did not give an exact measurement and I definitely did not put in enough. I would say to be pretty generous)

2 tsp baking powder

1 ½ tsp baking soda

2 cups of flour

Canola oil for the deep fryer



Pour oil into deep fryer and turn on to heat.

Wash off the chicken wings/legs and pat dry. Set aside.

In a bowl, combine the buttermilk, eggs, paprika, hot sauce, salt, and pepper.

In another bowl, combine the baking powder and baking soda and then pour into wet ingredients and whisk together.

In another bowl, place the flour.

Now put each wing/leg into the flour (covering completely on all sides), then into the buttermilk mixture, and then back into the flour once more.

Once all wings/legs have been covered, begin to drop into the heated oil.

Let the wings/legs cook for 10-12 minutes each (I have a small fryer so I fried 3-4 wings at a time).

Remove each wing/leg and place on a paper towel to dry off excess oil.

Let cool, dip into your favorite sauce, and try not to leave too many crumbs behind.


  • Calories: 526