Easier Fried Chicken
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Appears in Cook's Illustrated September/October 2010, America's Test Kitchen TV
Could we achieve fried chicken with a super-crisp crust and juicy meat without resorting to quarts of oil?
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WHY THIS RECIPE WORKS
To season the meat and ensure it turned out juicy, we soaked chicken parts in a buttermilk brine (buttermilk heavily seasoned with salt). We also incorporated baking powder, an unconventional ingredient in fried chicken, into our dredging m...