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2 cup buttermilk (I used 2 cups 2% milk + fresh juice of 2 lemons) 8 chicken thighs (you can also use chicken breasts and legs) 2 cup all-purpose flour; 1 tsp kosher salt; 1 / 2 tsp fresh ground ...
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 ...
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°.
Season the flour with the celery salt, garlic salt and cayenne. Dust the chicken with the flour, then dip it in the egg, and finally in the panko , pressing to help the bread crumbs adhere. 2. Pour the canola oil onto the baking sheet. Carefully dip the chicken thighs in the oil, being sure to coat both sides evenly, and set them on the baking ...
Fry the chicken in batches at 315°, turning once, until golden and an instant-read thermometer inserted in the thickest part registers 160°; about 18 minutes for wings and 20 minutes for thighs ...
Drain the chicken and thoroughly pat thoroughly dry with paper towels. Transfer the chicken to the batter, turning to coat. In a large, deep skillet, heat 1 inch of oil to 350°. Set a rack over a baking sheet and line the rack with paper towels. Lift the chicken from the bowl, letting the excess batter drip back into the bowl.
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The Pioneer Woman's Chicken Parmesan & Pasta Recipe Ingredients. ½ cup all-purpose flour. 8 boneless skinless chicken breasts. 1/2 cup olive oil. 2Tbsp butter. 4 garlic cloves minced. 3/4 cup ...