Frying chicken can be particularly easy. These tips will make it that much easier. First off the recipe is from Alton Brown and was taught to the blogger who wrote this up. The first suggestion is just to start with drumsticks. It is what people usually want and they dry out less than breasts. Dry brine them next to add flavor and take out water. The coating and spices are added, using egg whites, alcohol and cornstarch for that perfect crisp.
- Better tasting fried chicken that is crispy and juicy and easy.
- Cost savings compared to KFC and other chicken shacks which can charge 20 dollars
- Step by step instructions on pre-cooking and cooking juicy fried chicken
“I’m going to need a bigger stack of napkins, you think to yourself, and then you grab another piece.”
(abstract 36FQTHX3Z3RCZ4HSRLUFOSUOPV63BU 32UTUBMZ7GWYYXH51Y5NW7HSIX9VB7 A2KDAMD5LF5QIB)(authorquote 3X55NP42EOGE3YI2AQCGJCZD6ZMP32 392CY0QWG1R9RSCWNCWH94LS04B4IU A31681CCEVDIH3)(keypoints 32W3UF2EZOLGR5S25ZVT9HSCLG44CP 35GMH2SV3EH1FGKSADLZ2NT5P29OEK A1E9HQYNFK28H)