Real Southern Buttermilk Fried Chicken

Page 40

| Course Type: Main Courses

(1 review)

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Recipe Reviews

While this was good I like my version better. To be fair I didn't have time to let the chicken marinate in the buttermilk for the 24 hours called for. I had problems with my crust staying on. I did like that it was fried in lard. I used my cast iron chicken fryer.

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