The batter for this crispy, golden fried chicken wings from rapper and culinary star (have you seen the tv cooking show “Martha & Snoop’s Potluck Dinner Party” ?), Snoop Dogg, has a secret ingredient: potato chips. Use any type of potato chips you like—sour cream and onion, jalapeño, or salt and vinegar would all work well. Snoop was partial to using BBQ chips in the show with Martha. To really get that BBQ chip flavor in the final result, though, don’t be afraid to add a bit more chips to the coating than the recipe calls for. The recipe also called for the use of cornmeal in the batter. Personally, I would leave out the cornmeal because it makes the batter to grainy. A few other adjustments were made as well, like using a cut up whole fryer chicken instead of wings. I also used plain potato chips. To be perfectly honest. I prefer my Grand’s recipe for fried chicken, where she would brine the bird in buttermilk over night in the refrigerator, making for a juicer and more tender chicken.
I would give this recipe a B- overall. The corn meal, as I mentioned before, really doesn’t work in this recipe. The chicken was tasty, by the coating doesn’t adhere very well to the chicken, even after air drying 30 minutes prior to frying.
The recipe below is featured in: “Snoop Dogg’s Fried Chicken Is Game-Changing & You Should Make it Right Now.” From the book, From Crook to Cook by Snoop Dogg, Chronicle Books, 2018.
For the brine:
1/3 cup granulated sugar
1/3 cup kosher salt
1 bay leaf
1 teaspoon red pepper flakes
Peel of 1 orange
For the chicken:
4 pounds chicken wings
2 cups all-purpose flour
1/4 cup cornmeal
1/4 cup crushed potato chips
2 teaspoons garlic powder
1 teaspoon cayenne pepper
1/2 teaspoon baking powder
2 teaspoons cracked black pepper
2 teaspoons salt, plus more for seasoning
2 cups buttermilk
1 quart canola oil
Hot sauce, for serving (optional)
For the brine:
Fill a large pot with 5 cups of water. Place the pot over high heat and bring to a boil. Add the sugar, salt, bay leaf, red pepper flakes, and orange peel. Cook, stirring, until the sugar and salt dissolve, about 1 minute. Remove from the heat and let cool.
Place the chicken in a large bowl and cover completely with the cooled brine. Cover and refrigerate for 10 to 12 hours, and up to 24 hours.
Remove the chicken from the brine and pat dry with a paper towel. Set the chicken aside and discard the brine.
For the chicken:
To batter the chicken: In a large bowl, stir together the flour, cornmeal, crushed potato chips, garlic powder, cayenne, baking powder, black pepper, and salt until combined. Transfer to a large shallow dish. Place another large shallow dish next to the flour mixture and add the buttermilk to it. Place a wire rack or pan next to the two dishes; this will be where you set your battered chicken.
Take one piece of chicken and submerge it in the buttermilk. Lift and let any excess drip back into the dish. Roll the chicken in the flour mixture, coating it completely. Place the battered chicken on the wire rack or pan and repeat with the remaining chicken pieces.
Let the wings dry for 20 to 30 minutes before frying.
To fry the chicken: In a large Dutch oven over medium heat, heat the canola oil to 350°F. Place a wire rack over a plate or line a pan with brown paper and set aside.
Working in batches, carefully add the chicken wings to the hot oil, careful not to crowd, otherwise they’ll become greasy. Once the chicken is added, the oil’s temperature will drop to between 300°F to 320°F. Watch and adjust the heat to maintain a consistent 350°F temperature.
Fry the chicken in batches, for 8 to 10 minutes, or until golden. If the chicken is getting too dark, lower the heat. Once the chicken is done, remove each piece with tongs and transfer to the prepared rack or pan to drain. Sprinkle generously with salt.
Let the oil come back to temperature before adding the next batch; repeat with the remaining chicken.
Serve the chicken with plenty of hot sauce (if using) or over buttermilk waffles, hot or cold, however you like them.
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