Bayou Chicken Wings with Fines Herbes Butter

• 1/2 pound (2 sticks) butter, softened
• 2 tablespoons minced fresh fines herbes
• 1 tablespoon hot sauce
• 1/2 teaspoon cayenne
• 1 garlic clove, minced
• Juice of 1/2 medium lemon (1 to 2 tablespoons)
• Salt and pepper
• Peanut or canola oil, for frying
• 8 pairs of frogs legs, cut into individual legs, or 1 pound chicken wings, defrosted if frozen
• Salt and pepper
• 2 cups flour
• 1/2 cup buttermilk
• Fines Herbes Butter

1. Place the butter in a bowl and stir in fines herbes, hot sauce, cayenne, garlic, and lemon juice.
2. Season with salt and pepper.
3. Taste, and adjust the seasoning.
4. Heat 2 inches of oil in a large, heavy-bottomed pot or deep skillet over medium-high heat.
5. While the oil is heating, rinse the frogs legs and pat dry with paper towels.
6. Combine the flour with a light sprinkling of salt and pepper in a pie tin or plate.
7. Pour the buttermilk into a wide, shallow bowl.
8. Coat the legs with seasoned flour, then dip in buttermilk, then coat again with flour.
9. Shake off excess flour.
10. When the oil is hot (about 350F), fry the frogs legs in batches (to avoid overcrowding) until golden brown, 45 minutes (cook chicken wings a bit longer, for about 7 minutes).
11. Use tongs to remove the legs from the oil, and drain them on paper towels for 1 minute.
12. Place the hot legs in a large serving bowl and toss with Fines Herbes Butter.
13. Serve immediately.

butter, fines herbes, hot sauce, cayenne, garlic, lemon, salt, peanut, chicken, salt, flour, buttermilk, fines herbes butter

Taken from www.epicurious.com/recipes/food/views/bayou-chicken-wings-with-fines-herbes-butter-383421 (may not work)