That's right you read that correctly, this is a fusion between southern style chicken and Buffalo wings...an odd mixture it may sound but I assure you these two go together like Danny and Sandy. I got the idea from a few years of living in Buffalo and my love for all things southern food. So next time you host that tailgating party be sure you throw these on your menu and be prepared to bring plenty! Serving about 30 wings Southern Fried Buffalo Wings Brine 1 cup Water 1/4 cup Salt 1/4 cup Sugar 4 Tbsp Vinegar wash and drain chicken wings set aside, mix water, salt, sugar, and vinegar in a large bowl put in wings make sure they are fully submerged and let marinate for 24 hours. Dredge 1 1/2 Cup All Purpose Flour 4 Tbsp Black pepper 3 Tbsp Lawry's Seasoned Salt 4 Tbsp Goya Sazonador total seasoning 4 Tbsp Perfect Pinch Garlic and Herb Seasoning 2 Tbsp Garlic Powder 2 Tbsp Onion Powder 1/4 cup of Italian Style Bread crumbs 2 Tbsp of Poultry Seasoning 2 Tbsp Of Thyme 2 Tbsp of Sage Other Ingredients 1/2 cup of Milk (In a separate container) 1 1/2 cup Rice Flour ( In a separate container) Measurements may seem like a lot but i always make extra dredge depending on how many wings you fry. Buffalo Sauce 1 1/2 stick of Butter 1/2 cup of Hot sauce (I prefer Texas Pete) 3 Tbsp of Worcestershire Sauce 1 Tbsp Garlic Powder Oil for frying (I use Canola Oil) In a large bowl Mix together all of Dredge Ingredients, set aside. Place Milk and Rice Flour in two separate containers. Fill frying pan less than halfway with Oil, and put on high setting. bread the chicken in Dredge and then in Milk and then in the Rice Flour repeat until all wings are breaded. Fry wings in batches a few at a time, cook until golden brown (10-12 min) until all wings are fried. For Buffalo Sauce melt butter and mix the hot sauce, Worcestershire and Garlic in a bowl, set aside Put wings in a large container and add buffalo sauce and serve

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