It was the technique in this recipe that intrigued me. Many times I have fried chicken, esp. larger pieces like thighs, large legs and breasts, only to cut into them to see they were still red in the center. This method not only ensures a perfectly crisped crust, but also good internal cooking. My mom always taught me to season the chicken before frying, so the night before I sprinkled each piece with salt, pepper, garlic powder, and onion powder. Chicken sat all night in the fridge. Thank you so much for sharing this recipe. There are literally hundreds of fried chicken recipes out there, but this is the best I have found.
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It was the technique in this recipe that intrigued me. Many times I have fried chicken, esp....