Forum Discussion

7 Replies

  • My wife and I found a place that sells great fried chicken with a fluffy Belgian waffle. It's some good eats.
  • Hot, cold, on the plate, in the hand; it's a perfectly versatile entree.
    We too, like the buttermilk/flour/spices technique.
  • SWMO wrote:
    Long time fan of country fried buttermilk chicken. 1/2 submerged in oil in a cast iron chicken fryer. Soaked in BM 12-24 hours, floured, rested, floured again and into the hot oil.
    Delicious.


    I use buttermilk also and use a little bit of corn meal with my flour.

    And it so good cold!
  • SWMO wrote:
    Long time fan of country fried buttermilk chicken. 1/2 submerged in oil in a cast iron chicken fryer. Soaked in BM 12-24 hours, floured, rested, floured again and into the hot oil.
    Delicious.

    That threw a craving on me! I can hear the crunch in my head.
  • Long time fan of country fried buttermilk chicken. 1/2 submerged in oil in a cast iron chicken fryer. Soaked in BM 12-24 hours, floured, rested, floured again and into the hot oil.
    Delicious.