I rarely make fried chicken, because the outside is usually burned while the inside is raw. Such was the case the first time I made this recipe, and it lacked flavor. The second time around, however, I kicked up the flavor by rubbing garlic powder, onion powder, cayenne pepper, black pepper, paprika, and poultry seasoning into the chicken before marinating it in two cups of buttermilk for more than three hours. The same seasonings were used for the flour, to which a small amount of baking powder was added. As suggested by another reviewer, I fried the chicken until it was golden brown and put it on a rack that was set inside of a baking pan. I then put the chicken into a preheated 350 degree oven and allowed it to cook through for about 23 minutes. The end result was crispy, crunchy, flavorful fried chicken. It was perfect!
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I rarely make fried chicken, because the outside is usually burned while the inside is raw. ...