Thursday, 14 June 2012

Fried chicken

Fry that chicken!
 The secret to fried chicken as far as I can tell is to marinate the pieces in buttermilk brine for a full 24 hours. This keeps the meat tender and juicy. I like thighs because they are really flavourful and hold up to longer cooking. Coat the chicken pieces in a mixture of flour, salt, pepper, and any other spice you want, then fry in butter. Once the skin is brown and crispy, I put them in the oven and started browning another batch. The skin didn't stay crispy in the oven, but overall this fried chicken was absolutely delicious. Leftovers came back in wrap form.
Wrap it up!

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