Go Back

Cajun Buttermilk Deep-Fried Chicken Wings (Gluten-Free)

These Cajun buttermilk gluten-free chicken wings use a Louisiana Fish Fry and cornstarch coating for an incredibly crispy crust with bold Southern flavor. Marinate overnight for the best result.
Print Recipe Pin Recipe

Ingredients
  

The Marinade
  • 2 to 3 lbs chicken wings
  • 1 liter buttermilk
  • 1/4 cup Cajun seasoning
  • 6 tbsp garlic powder
The Coating
  • 1 cup Louisiana Fish Fry seasoned coating mix
  • 1 cup gluten-free flour
  • 1/2 cup cornstarch
  • 6 tbsp garlic powder
  • 6 tbsp Cajun seasoning
  • 6 tbsp onion powder
For Frying
  • Peanut oil lard, or tallow (enough for about 4 inches deep in the pot)
For Serving
  • Your favorite dipping sauces

Method
 

  1. In a gallon zip-lock bag, combine the buttermilk, Cajun seasoning, and garlic powder. Add the chicken wings, seal, and massage the bag until every wing is fully coated. Place the bag in a bowl and refrigerate overnight or for at least 12 hours.
  2. When ready to fry, heat the oil in a double burner cast-iron pot to 350°F. Use a thermometer and maintain the temperature throughout frying.
  3. In a separate gallon zip-lock bag, combine the Louisiana Fish Fry, gluten-free flour, cornstarch, garlic powder, Cajun seasoning, and onion powder. Seal and shake to blend.
  4. Working in batches of 6 to 8 wings, remove the wings from the marinade and let the excess drip off. Place them in the coating bag, seal, and shake until fully and evenly coated.
  5. Fry the wings in batches for 8 to 12 minutes until golden brown and cooked through to an internal temperature of 165°F. Don't crowd the pot.
  6. Remove the wings and place on a wire rack to drain. The wire rack keeps air circulating around the wings so the crust stays crispy rather than steaming and going soft.
  7. Serve hot with your favorite dipping sauces.