cooking buttermilk fried chicken
May 23, 2014
Let’s not beat about the bush – there is nothing virtuous about fried chicken. That must be why it tastes so bloody good, particularly if you are:
b) really craving fried chicken
This version uses buttermilk as a marinade, and the longer you leave your chicken soaking in it’s milky bath, the better the chicken. Overnight is best.
Note: I have used breast in this recipe because I don’t really like gnawing on old bones and gristle. I want a big old pile of fried chicken…no surprises. If you use leg/thigh/wing etc. and cook for a little longer.
Find the recipe here