Lol, I had trouble with this recipe too but the odds were stacked against me! I can cook a perfect veal blanquette and a Thai Pad to ace out most restaurants but when it comes to fried chicken, I still seem to have problems. First of all, this recipe doesn't tell you what kind of oil to use. I've always heard Crisco Shortening is the best for fried chicken but I had to resort to vegetable oil. Second of all, I didn't pre-season the meat so it came out a bit bland. It kinda surprised me because I brined the chicken for twelve hours before I marinaded it in the buttermilk mixture for 6 1/2 hrs. After the cooking was done, I came to the opinion that the pieces I used were just too big. The picture shows much smaller pieces than what I used. My chicken didn't scorch but it was a bit darker than it should've been. I'm betting other users of this website had the same problem, such as Cindy in Pensacola! Overall, I give the recipe 3 stars for omitting the oil type and, secondly, for not adding a pre-seasoning to the meat before the first marinade.
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Lol, I had trouble with this recipe too but the odds were stacked against me! I can cook a...