I have had limited success with fried chicken, but I had skinless chicken breasts and needed something interesting to do with them. This caught my eye since it had such an interesting brine. WOW! The brine really was easy and did really leave a tiny hint of sweetness and certainly juiciness. I didn't have buttermilk and scrambled to create some with low-fat milk and vinegar with 1 T of butter whipped into it. That worked well and the breading was perfect (though I did cheat and add maybe 1/4 of italian bread crumbs to the mix for crunch). My breading stayed on, but my oil was a little too hot to start, so I had to flip more than once to keep from burning. Family LOVED it so much! In fact the daughter who dunks everything in Ranch dressing wished she hadn't put it on top the chicken because it was so good without it. I don't know if this would ever be a regular since it does take some prep, but on a Sunday when I have the time to do the brine and the buttermilk soak I'll remember it.
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I have had limited success with fried chicken, but I had skinless chicken breasts and needed...