This is the recipe I've followed for awhile now and it produces perfect fried chicken every time - we never have any blood in the center (which was always my problem with other recipes.) Over time, I've changed 3 minor things to our liking. 1. Instead of paprika, I use garlic powder. 2. I mix an egg into the buttermilk (it helps it stick more.) 3. After its fully cooked, I lay it out on a baking rack over napkin covered plate. It seems to get even crispier this way. Great, great recipe!
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This is the recipe I've followed for awhile now and it produces perfect fried chicken every...