Appears in Cook's Country June/July 2008, Cook's Country TV
Our fried chicken is deeply seasoned with the complex, lively heat of black, white, and cayenne peppers.
Creole fried chicken recipes should turn out meat that is deeply seasoned with the complex, lively heat of black, white, and cayenne pepper. Soaking the chicken in a brine of salt, sugar, garlic powder, Worcestershire sauce, and Tabasco sau...