I have been looking for a really good fried chicken recipe for years. Most of what I found has been good but not worth bothering with again. This one is the exception. It is very good. I followed the ingredients but added about 1/3 t. of Poultry Seasoning. (I didn't have buttermilk, so I used 3/4 c. full milk, 1/4 scant cup of cream, and 1 T. white vinegar as a replacement--a recipe I looked up online.) I fried the chicken to get it lightly browned, and then I put it in the oven at 175 degrees until I got back from church (about 1.5 hours). I then turned the oven up to about 325 degrees for about 20 minutes (fearing it might dry out--too many recipes produce dried out chicken). The chicken was tender and tasted great! This will be the recipe I use for many years to come. It turned out wonderfully well, and we all loved it. Thanks for sharing. (Next time, I'll have real buttermilk, and I bet it will be even better.) If you want a double thick, crunchy outside, dip your chicken in the flour first, then into the buttermilk, then back into the flour. (You will need extra buttermilk for this and maybe 3 cups of flour instead of two (adding extra salt, pepper and cayenne so as not to change this delicious recipe.) It turns out extra crispy.
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I have been looking for a really good fried chicken recipe for years. Most of what I found...