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Crispy Fried Chicken

Reviewed: Jun. 6, 2013
I might be biased, because Elaine O. is my mom! But I made this chicken myself the other night, and it was totally outstanding. It blew everyone away. I used slightly more flour than the recipe called for just to ensure a really good coating. It came out nice and crispy. If you like it even EXTRA crispy, I have a trick that I learned from Chinese cooking that you can also use here. Prepare the recipe as directed. Then, let the chicken and the oil cool for about 10 min. Then, bring the oil back up to very hot and re-fry each piece quickly, only for about 5-10 seconds tops. When they cool again, they'll be super crispy. My other optional tip is to let the chicken marinate for a while (30-120 min) in buttermilk first for added moistness and flavor to the meat. Try this recipe...it's the best buttermilk fried chicken you'll find!!
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