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Buttermilk Fried Chicken
Page 16
(3 reviews)
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Recipe Review
kellymcc from ,
It's stunning. I actually didn't find it particularly hard either. You always have to marinate good fried chicken - the only extra step was heating the brine to boiling and then letting it steep and cool. Well, worth the effort. I had a tough time keeping the oil at the right temperature but all turned out fine. Oh, and I ignored the direction to cook each piece separate. Just cooked the white and dark on their own and didn't overcrowd the pot.
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