The Ultimate Crispy Fried Chicken
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Appears in Cook's Illustrated May/June 2001, America's Test Kitchen TV
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WHY THIS RECIPE WORKS
Our best fried chicken recipe would be worth the splatter and mess, producing seasoned meat coated with a crisp mahogany crust. We found that cutting up a whole chicken and brining it in a mixture of buttermilk, salt, and spices was the way...