Ingredients:

  • 2 cups buttermilk
  • 1 tbsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 3 cups crushed potato chips
  • 1 cup all-purpose flour
  • 1 tbsp paprika
  • 1 tsp cayenne pepper
  • 1/2 tsp salt
  • 2 lbs bone-in chicken wings or thighs
  • 3 cups peanut oil

Instructions:

  1. Combine the buttermilk, kosher salt, black pepper, garlic powder, and smoked paprika in a large bowl.
  2. Submerge the chicken pieces fully in the buttermilk mixture, cover with parchment paper, and refrigerate for 2 to 4 hours.
  3. Crush potato chips into small crumbs and mix with all-purpose flour, paprika, cayenne pepper, and salt in a shallow dish.
  4. Remove chicken from the brine, let excess liquid drip off, and press firmly into the potato chip mixture until heavily coated.
  5. Heat peanut oil in a cast-iron skillet to 350°F (175°C).
  6. Fry chicken in batches until the crust is mahogany-colored and the internal temperature reaches 165°F (74°C).
  7. Transfer chicken to a wire rack and let rest for 5 minutes before serving.