Wednesday, May 19, 2004
Planning a picnic? Make perfect fried chicken.
A few tips:
1. Soak your chicken in buttermilk at least 12 hours before frying.
2. Season the chicken not the flour.
3. After battered let chicken rest on a wire-rack, this also removes excess batter.
4. After frying place on a wire-rack to keep crispy, avoid paper towel on plate.
5. Pack chicken in a cardboard bucket to retain freshness and crunch.
A few tips:
1. Soak your chicken in buttermilk at least 12 hours before frying.
2. Season the chicken not the flour.
3. After battered let chicken rest on a wire-rack, this also removes excess batter.
4. After frying place on a wire-rack to keep crispy, avoid paper towel on plate.
5. Pack chicken in a cardboard bucket to retain freshness and crunch.
