Fast-food crunch without the daunting preparation or greasy mess.
By Cook's Country | April 6, 2012
<< Back to Article: Shaping Up Fried Chicken
Can’t wait to try the recipe! Just wondering – to get the eight pieces (including 2x the thighs and legs), is it the chicken breast that is cut in half lengthwise or crosswise w/ or w/o the bone?
Hi goomubai, can’t wait to hear how your fried chicken turns out! And you’d want to cut the breasts in half, cross-wise, with the bone.
Having worked in Food Service for many years, we cook fried chicken a lot! We use a half chicken breast (with bone in) and drop those for 10 mins, then drop the legs and thighs with the breasts for another 10 or so.
What would be the cooking time on the stove top approximately for the breasts? Am going to try this for my family this week. Thanks…AllyD
Looks Great. I will try it this weekend.
Add a few drops of Tabasco sauce to the buttermilk for an additional kick.
Looks great! Tabasco in the buttermilk is the icing on the chicken……
I’ve fried a lot of chicken but never adding buttermilk to the flour mixture… will try it soon. sounds good!! thanks
I’ve cooked a lot of chicken a lot of ways! This sounds excellent!
I want to try this recipe, but I can’t find buttermilk in Spain. Could you please recommend a substitute? Thanks!
One remark from an old chicken-fryer. This is short and sweet and the best flavor. No matter how much seasoning I add to the flour mixture the chicken always comes out bland.
Once the chicken is done, just sprinkle seasoning salt over the finished chicken and you won’t believe the taste. (We use Lowery’s Seasoning, but any kind will work.)
Anxious to try it. I have been to Amish resturants that fry their chicken using buttermilk. I know this is going to be delious. Thanks.
Why can’t I make a copy of the recipe ? Have never had this problem before. It simply will NOT print when I click the print button.
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