Holy moly -- this was a little bit of work but worth every minute! This chicken was truly to die for. The recipe says it's ready in 25 minutes - NOT. First, you have to let it marinade at least an hour in the fridge, then it has to sit out for 15 minutes in the buttermilk, and then another 15 minutes in the flour mixture. If I had waited that long for the 15 minutes parts, this might have been even better but as it was I gave about 10 in the buttermilk and 5 on the rack with flour and then cooked it up. WOW. I just can't say enough about how juicy and delicious this was. The only thing I think I did wrong was setting it on paper towels when I took it out of the oil --- immediately out it was succulent (hard to stop eating it as I was plating!) but with dinner it was a bit drier. Next time I won't let it blot. So darn good I'm already putting it on the list to make for both sets of parents when they visit this holiday. Thanks Chef John!!!
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Holy moly -- this was a little bit of work but worth every minute! This chicken was truly to...