If you're going to do fried chicken, I recommend a brine of buttermilk, salt, brown surgar, cayenne pepper and a few garlic gloves smashed with the flat of a knife. Twenty minutes is plenty if you've already parted your chicken. Put some baking soda in whatever you're flowering it with before you fry. The soda reacts with the acid in the buttermilk and makes it extra crispy. And whatever you do, when you take your chicken out of the fryer, put them on a wire rack and NEVER put them in paper towels. It will make the skin soggy.
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