Buttermilk "Fried" Chicken
Couldn't find a recipe that worked for us, so we finally adapted several, and created a delicious feast. Marinade: 3 cups buttermilk 1 Tbsp kosher salt 1 Tbsp black pepper 2 tsp cayenne pepper ...
Forum Discussion
One of the keys to getting fried chicken(or any other fried food), right is to keep the oil hot enough. It needs to be between 350 and 370 and when you add the cold or room temperature chicken several pieces at a time the temperature plummets. When the temp falls below 350 the oil/grease is absorbed and you get incomplete cooking of the food. If you add the chicken one piece at a time and watch the thermometer carefully and or increase the heat you can maintain the necessary 350-370 degree range. This results in nice crispy outside and tender moist fully cooked inside... just like God and grandma intended. :B
