![]() ![]() Continue cooking on the other side.Īfter frying, place the finished chicken on a cooling rack over paper towels to drain some of the oil away. You'll probably want to fry for 3 minutes on the first side and then flip it to make sure you're getting the level of browning that you want. Heat 2 inches of peanut or vegetable oil in a skillet to 350 degrees F (175 degrees C).įry each piece of chicken for 6 to 7 minutes or until it reaches 165 degrees internal temperature. Place the fully coated chicken onto a piece of parchment or a sheet pan rack to rest. Remove one piece of chicken at a time from the marinade and dredge in the seasoned flour mixture until thoroughly coated on all sides. ![]() This should help to make little clumped bits of flour that will stick to pieces of chicken to add crunchy parts after frying. Basically, you want to break them in half, but not crush them into dust.Īdd about a tablespoon of the brine into the seasoned flour mixture and stir it around a little. ![]() With your fingers, crush up the corn flakes just a little. Make seasoned flour by combining flour and corn flakes with all the spices, salt, and pepper in a bowl or pan that is large enough for a piece of chicken to lay flat in the flour. Pour buttermilk marinade over the chicken and store in the fridge for at least an hour or overnight. Put chicken in a zip-top bag or bowl with a lid. Add buttermilk and pickle juice to a bowl (add hot sauce if you like spice). ![]()
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