Recipe: Classic Fried Chicken
Recipe courtesy of The Big Book of Chicken
by Maryana Vollstedt
Published by Chronicle Books
Classic Fried Chicken
If you are hungry for some good, old-fashioned fried chicken, here it is. Soaking the chicken in buttermilk adds a tangy flavor and produces a crispier crust. Choice parts do not include boney parts such as wings, backs, and neck.
Variation: After browning, transfer the chicken to a 2-quart casserole, cover, and bake in a 350 degrees F oven until the chicken is no longer pink in the center, about 45 minutes. Remove the lid for the last 5 minutes of cooking time to crisp up the chicken.
Crust Variations: Add 1 teaspoon chili powder to the flour.
Reduce the flour to 1/2 cup and add 1/2 cup (2 ounces) freshly grated Parmesan cheese.
Add 1 or 2 large cloves garlic, minced, to the buttermilk.
Use self-rising flour for a crispier crust.
Add dried herbs to the flour.
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