Alitas de pollo fritas al suero de leche extra crujientes

Ingredientes

• 4 chicken wings
• 2 cups buttermilk
• 1 tsp dried basil
• 2 whole dried chipotle chili peppers (optional)
• 1 cup all-purpose flour
• 1/2 cup potato starch
• 1 teaspoon baking powder
• 1/2 cup corn meal
• 2 tsp paprika
• 1/2 tsp ground sage
• 1/2 tsp ground bay leaves
• 1 tsp mace
• 1 tsp ground thyme
• 1 tsp cayenne pepper
• 2 tsp garlic powder
• 2 tsp kosher salt
• 2 tsp black pepper
• Peanut oil for frying

Preparación

1. 1

   --- Make the Brine ---

2. 2

   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.

3. 3

   Remove chiles from heat and add to blender with buttermilk and dried basil and pulse until chiles are broken down completely.

4. 4

   In a large bowl add the chicken and buttermilk mixture. Brine in refrigerator 2-8 hours.

5. 5

   --- Fry the Chicken ---

6. 6

   Set up metal rack with foil lined baking sheet beneath. Remove chicken from refrigerator, place on rack and let reach room temperature.

7. 7

   Heat oil in a deep skillet or fryer over medium high heat to 350 degrees.

8. 8

   Mix the flour and spices together in a large bowl.

9. 9

   Working in batches, thoroughly coat each buttermilk-soaked chicken piece with the flour mixture.

10. 10

    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.

11. 11

    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.