10 responses to “Random request

      • If you’re going the extra crispy route then you want to go buttermilk fried chicken. Basically you start with some buttermilk. You want to put your chicken in the buttermilk and let it marinate for at least an hour, covered in the fridge. While its marinating, get some white flour and put it in a ziploc or a tupperware and add salt and pepper or whatever your favorite meat seasonings are. Then you want to fill a deep pot with vegetable or canola oil and heat it up. If you don’t have a cooking thermometer, splash a drop of water on the oil and if it sizzles, you’re ready to fry. Then you pull that chicken out of the fridge and coat each piece with the flour mix and drop it in the pot. When it’s nice golden crispy brown, scoop it out on a plate with a paper towel on it cause that will soak up the excess oil. Besides the color, the chicken will float when it’s done. That’s it! It’s pretty simple.

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          • Buttermilk is the sour tasting liquid that’s leftover after people churn butter. You should be able to find some at your local grocery. If you can’t find any, you can go the egg route. Instead of marinating the chicken, you heat up the oil first and then get two separate bowls ready. One with your seasoned flour mix and one with a couple eggs beaten. Then you want to coat your chicken with flour first, then dip it in the egg, then dip it in the flour again and fry it.

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