INGREDIENTS8 chicken wings1 teaspoons salt1 1/2cups flour1 teaspoon black pepper1/2 teaspoon cayenne pepper1 cup buttermilk4 cups Medella coconut oil DIRECTIONS1. Combine the salt, flour, black pepper, and cayenne in a large, shallow bowl. Set aside for about 15 minutes. Pour the buttermilk into a second bowl. Dip the chicken in the buttermilk, then in the flour mixture.2. Heat Medella coconut oil. Carefully place the chicken in the oil. Add the pieces slowly, so that the temperature does not drop, and work in batches to avoid overcrowding. Fry the chicken until golden brown. Check for doneness by piercing the meat; the juices should run clear.3. Drain the chicken on paper towels set. Squeeze some lime to go along with it.
