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What truly sets this buttermilk fried chicken apart is its signature hot sauce—a wicked concoction of the chicken's own frying oil infused with a blend of smoky spices. To add a touch of ...
Grill-fried chicken drumsticks are brined in buttermilk, coated in flour, and grilled until crispy. This recipe achieves crunchy chicken without deep frying!
Frying is one of the best ways to cook chicken, because it makes sure the meat stays moist and flavorful. Here, Martha Stewart shares her technique for making buttermilk fried chicken, and the ...
3. Set a rack on a baking sheet. Working with one piece at a time, remove the chicken from the buttermilk soak, letting the excess drip back into the bowl. Dredge the chicken in the flour mixture, pressing so it adheres all over. Transfer the coated chicken to the rack and let stand for 30 minutes. 4. In a deep skillet, heat 1 inch of oil to 350°.
The chicken can be brined if desired and then dipped in hot sauce and/or buttermilk and egg, breaded with the flour, cornstarch, bread crumbs, spices, etc.; and then either baked, pressure cooked, or fried in such oils as peanut oil [2] or canola oil. [3]
1. Make the Buttermilk Soak: In a large bowl, combine the buttermilk with the salt, black pepper and cayenne. Add the chicken and stir to coat. Let stand at room temperature for 2 hours or ...
Drain the chicken and thoroughly pat thoroughly dry with paper towels. Transfer the chicken to the batter, turning to coat. In a large, deep skillet, heat 1 inch of oil to 350°. Set a rack over a baking sheet and line the rack with paper towels. Lift the chicken from the bowl, letting the excess batter drip back into the bowl.
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