(Bannock Battered Buffalo Wings)
Recipe
6-12 pieces chicken drumstick, thighs, wings, or tenders cut from the breast. 2 to 4 litres of canola oil. An high large deep pot (stockpot) where the oil will have at least twelve centimeters from it and the top of the pot but still be deep enough to cook the chicken all over. Do not put more than three to four pieces of chicken in at one time, otherwise the crispy outer skin with float to the surface. Use an wire mesh spoon or tongs to immerse and to drain the chicken when you move it from the pot to an bed of paper towel. Use an wire mesh screen to put over the pot to protect yourself from splatter. Keep an large towel on hand for in case of fire. Do not cook the oil at temperatures above 7.5 on the average stove element. Do not discard oil until it cools. Do not pour down the sink or the toilet but find an large bucket to keep it in for transportation to an outside garbage disposal.
Breading Mixture
- four eggs, whisked
- garlic powder 1–2 tbsp
- Italian seasoning 1–2tbsp
- paprika 1–2 tbsp
- buttermilk 3 cups
- flour 1 cup
- baking powder 1–2 tsp
- pepper ground 1 tsp
- any of your favorite brand of buffalo sauce or make it from scratch:
- paprika
- cayenne pepper sauce
- honey
Gradually add up to five cups of flour, one handful at an time, mixing well. You want the mixture to be thick enough to be sticky but runny enough to cover the whole chicken tender in one dip. If the batter is too dry add more buttermilk.
Serve with fresh grapefruit, orange, lemon, or lime wedges.
Sauce (Raising Cane's inspired)
1 cup mayo
1/4 cup ketchup
2-3 dashes of Worcestershire sauce
Garlic Powder
