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The key to this extra crispy fried chicken is marinating the thighs in buttermilk, pickle juice, and egg, then dredging it in a mixture of flour, seasoned salt, pepper, and cayenne. Once fried, it ...
3. Set a rack on a baking sheet. Working with one piece at a time, remove the chicken from the buttermilk soak, letting the excess drip back into the bowl. Dredge the chicken in the flour mixture, pressing so it adheres all over. Transfer the coated chicken to the rack and let stand for 30 minutes. 4. In a deep skillet, heat 1 inch of oil to 350°.
The Pioneer Woman's all-time favorite menu for Christmas includes family recipes like prime rib, snacks, and homemade cinnamon rolls for friends and family.
When I make fried chicken, I brine drumsticks in a mixture that has lots of rosemary and lemon to add a distinctive California flavor, then I drizzle honey on the chicken just before serving.
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Make the Buttermilk Soak: In a large bowl, combine the buttermilk with the salt, black pepper and cayenne. Add the chicken and turn to coat. Let stand at room temperature for 2 hours or ...
What truly sets this buttermilk fried chicken apart is its signature hot sauce—a wicked concoction of the chicken's own frying oil infused with a blend of smoky spices. To add a touch of ...
1. Make the Buttermilk Soak: In a large bowl, combine the buttermilk with the salt, black pepper and cayenne. Add the chicken and stir to coat. Let stand at room temperature for 2 hours or ...