![]() do it.).Ĭheck the oil temperature-Make sure your oil is at the right temperature. Well, I mean aside from KFC, because those guys are geniuses (judge me. ![]() I did a ton of research and came up with the crispiest, crunchiest, tastiest buttermilk fried chicken ever. So fast forward to today where I have at least a semblance of what to do in the kitchen. They were great sports about the whole thing. Alex and his friends tried their best to eat it, but at the end of the night, the plates were full of barely eaten fried chicken drummies. The chicken was cooked through, but due to its long cook time, it was seeping with oil. So there I am, standing over the stove for at least 30 minutes, watching this chicken barely brown.Įventually I pulled that sad little mess out of the frying pan. Like, I didn’t realize you needed your oil to be at a certain temperature for frying. OK now onto the real post…ĭisclosure: I’ve made buttermilk fried chicken twice in my life. The first time was when Alex and I were living in our tiny third floor apartment in Ann Arbor. First of all, three savory recipes in a row, what is this?! Clearly I’m on a savory kick and I’m pretty stoked about it.
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