I'm giving this recipe 5 stars even though I didn't think all that cooking time was necessary, even for bone-in chicken. However since I used chicken strips (thicker ones) of breast meat... I just cooked it for about 5-7 minutes on each side until it was golden (or caramel colored) brown and firm. I use a cookie cooling rack and paper to absorb the oil.
Additionally I used more seasoning in my breading and I even infused my buttermilk with fresh herbs from my garden like thyme, rosemary and a little basil. I added dried lavender too since I was trying for an "elegant" fried chicken to be served cold in a picnic lunch basket. I used peanut oil to fry and we LOVED the flavor.
For the flour I used sage, margoram, thyme, and smoked paprika.
It had a very delicious and delicate herby flavor.
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I'm giving this recipe 5 stars even though I didn't think all that cooking time was necessary,...