Easier Fried Chicken

26 comments

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?

SERVES4

TIME1 hour

has video

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...

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