Quote:
Originally Posted by KenB925
I tried my hand at some fried chicken. As I usually do when trying something new, I compile a couple of recipes, try it and then make some tweaks of my own.
I brined for 24 hours, and soaked in buttermilk for an additional 24 hours before dredging and frying. I will definitely be doing that again, the chicken was insanely juicy.
I will definitely adjust the seasoning, I used a seasoning recipe from a book that wasn't quite what I was looking for. I need a little more salt, and little more heat, and less celery seed.
The other thing I will do is fillet the chicken breast, to make it a more uniform thickness that will cook more evenly and quicker. I always do this when grilling chicken, but I like the try the recipe as written first.
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I’m a breast man myself but thighs are great for frying if you want to experiment.