This was PERFECT!! I soaked in buttermilk mix overnight. All the seasoning in buttermilk clung to the chicken and was under the skin also. Next time I will double most of the seasoning (s&p, garlic, and definately the paprika or leave as is and throw in some Lawrys or dry Adobo depending on my taste). I used more than 2 quarts of peanut oil and had a lesson in how that decreases the cooking time for the chicken by half!! lol...Despite the BROWN chicken lol, it retained it's juicyness much to my relief heehee. Next time it will be perfect ;) Also, for that nice crispy coating, after I breaded chicken I set on wire rack and covered in clean dish towel until the flour turned to a paste consistency-about 20 min. I had a little trouble keeping the temp at 350. I found 375 to be too high. But I find that getting temp to 370 right before adding chicken is good, because the chicken will decrease the temp, then you just decrease the heat a little to keep temp at 350. My chicken breasts were freaking ENORMOUS and I would not use giant chx breasts for this ever again lol.
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This was PERFECT!! I soaked in buttermilk mix overnight. All the seasoning in buttermilk clung...