While I changed up the spice combination, I kept the 3 cups flour & 1 cup crushed saltines along with the egg & buttermilk soak. Great texture. Nice & crispy on our fresh chicken wings. We used a generous portion of black pepper, salt & Tony Cachere's creole seasoning in ours which was just spicy enough. Cooking time was spot on, too. 10 minutes was perfect. Will use this in the future & am already planning on this breading for chicken livers.
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While I changed up the spice combination, I kept the 3 cups flour & 1 cup crushed saltines...