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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 ...
Stewart's recipe says to reserve this potato juice, let the milky starch sink to the bottom, and pour off the liquid — similar to the clarified butter I made for Garten's recipe.
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 ...
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°.
Bake the chicken at 350 degrees for 10-15 minutes or until the chicken has reached proper internal temperature. Makes 8 pieces. Read more from Carrie's Experimental Kitchen .
Crowd-pleaser: Weeknight dinners are where an easy roast chicken dish really shines. While it takes some time for the chicken to cook, it's totally worth it. While it takes some time for the ...
Heat the oven to 200°F. Melt the butter in a small bowl in the microwave or in a small saucepan on the stove and set aside to cool briefly. In a large bowl, whisk the flour, sugar, baking powder ...
Fry the chicken in batches at 315°, turning once, until golden and an instant-read thermometer inserted in the thickest part registers 160°; about 18 minutes for wings and 20 minutes for thighs ...