Keeping with our southern location, we often try different takes on fried chicken. This time it was Fine Cooking's classic fried chicken (issue no. 106).
This version created a nice crispy skin and extremely juicy meat. One of the difference between this version and many others is that it recommends you shake the chicken in a paper bag to coat. Not only does this lead to less mess, but it is also a great job if you have a little "sous chef" looking for something to do.
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