Should I use corn meal or flour? Should I double dredge the chicken?Īnd then there was the question of health. But they differed on whether that was buttermilk, or a simple brine. Nearly every fried chicken recipe I looked at had the chicken soaking in some liquid before it ever hit the oil. But there are numerous techniques, as far reaching and complex as many of the roast chicken recipes we regularly indulge in. Fried chicken seems like the easiest thing in the world: bread the chicken and fry it in oil. Instead of heading over to the local fast food joint for a quick fix, I bought a whole bunch of oil and decided to do it myself. But fried chicken? I can't even remember the last piece of fried chicken I'd ever had. I’ve got enough roast chickens stuck in my head around to keep me occupied for months. For no obvious reason, I dreamt of perfectly crunchy batter and moist meat. I am not sure where these urges come from, but last week I just had to have fried chicken.
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