I truly enjoyed the learning opportunity that this recipe provided. I watched the accompanying video to make sure that I followed the cutting directions correctly. I have a good size family and so I doubled the recipe. I have never gone from whole chicken to fried chicken pieces. Unfortunately, I was missing a couple of ingredients that I feel would have made a big difference. I thought I had buttermilk but didn't and instead had to substitute milk with vinegar added 10 minutes before to curdle it for the soak. I also only had skim milk and I feel that the lack of milk fat made a difference in the final product as well. I also did not have sage and I feel that having the sage would have made for a more robust flavor. I also found that for me, when I tried to keep the oil at 350 degrees and cooked it for the recommended amount of time, those pieces ended up overcooked and too dark. But in the end, even with those missing ingredients this chicken was still FAR superior to anything that can be purchased at a chain restaurant or grocery store. It was delicious, fresh tasting, and full of chicken flavor not salt. My family really enjoyed it and now we are probably spoiled for any other kind of fried chicken. :)
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I truly enjoyed the learning opportunity that this recipe provided. I watched the accompanying...