soak in buttermilk for, like, forever. (or overnight). with some salt and pepper. get your buttermilk and chicken from field gate organics in the market and it will be delicious.
dump some flour and more salt and pepper (and whatever else you want) into a paper bag and put a couple pieces of chicken in at a time and shake it around.
fry in bubbling SHORTENING
bake for a bit afterwards. forget about it in the oven cuz you're watching bored to death but it's still good.
so effing good. it was soooo moist on the inside. def will make it again/experiment with seasonings..
(ohhh...had with mashed potatoes with cream, butter and boursin 'herb soft cheese'....mmmmmmmmmmmmm)..
pretty lovely day of browsing around and little picnicky foods on the porch! now it's getting late and im not sure i'll be able to motivate myself to go out.....might make lemonade (and add vodka??) and stay in and read.......YOU CARE ABOUT THIS.
may 24 at the beach global warming wooooooo bye.
2 comments:
I soak my chicken, then poach it in chicken stock...or even cream if you really want. then I coat it twice and fry at a higher temperature...
It keeps it really moist and super crispy. Also you can pretend like its a 'healthy' alternative to just fried chicken....saw it on TV once.
Fuck french culinary school, fried chicken is where its at.
word, bro.
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