Alton brown fried chicken dredge2/13/2024 ![]() ![]() The cultures in the buttermilk tenderize the chicken and reduce the cooking time, meaning that you’re less likely to have raw chicken inside once the breading reaches golden brown. ![]() Start with boneless thighs because the dark meat is more moist and flavorful, and without the bones the chicken will cook though before the breading begins to burn.How on earth do you get the perfect crunch out of the breading while still keeping the chicken moist and flavorful on the inside? As with most tricky culinary questions, Alton Brown had some great advice. The answer? Wicked good fried chicken with the perfect extra crispy crunch. When a southern restaurant popped up on Main street in the capital, it had me wondering, what is southern food anyway? Vermont is a haven for new food ventures, and there are constantly new exciting restaurants popping up. It wasn’t until I moved to Vermont that I actually got a taste of southern fried goodness. I’d only ever had fried chicken once, and KFC is nothing to write home about. ![]() While I am technically a southerner, there’s nothing about being raised in Southern California that helps you make the perfect fried chicken. ![]()
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