Either way, I'm hooked! Thanks for a wonderful recipe that definitely makes "Crispy Fried Chicken"! Read More I don't know which I like better - fried chicken that's fresh out of the frier warm or cold out of the fridge the next day. We used an electric fryer so our cooking time was a bit less than 30 minutes. I then follwed the steps outlined in this recipe. For the flour mixture I used 3 cups flour, 1 Tbsp. I drained the chicken in a colander and patted it dry then breaded it in the flour. I turned the chicken a few times during 6 hours. I put the cut up chicken in a glass bowl and filled it with enough buttermilk to cover plus a couple dashes of tabasco. Having never made this before I read through a bunch of recipes but obviously knew that fried chicken has to be moist on the inside and the breading has to be thick enough to stand up to the frying process so it can be crunchy on the outside. OMG! I never grew up eating fried chicken and after trying this recipe I feel deprived as a child! My husband had been asking for fried chicken for a while and I wanted it to be perfect.
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