![]() ![]() The dark meat pieces will take a few minutes longer to cook than the white meat pieces. If you absolutely don't want to use vodka, you can use water, but shorten your second fry by a minute. You won't be able to taste it, and just about all the alcohol cooks off. Water gave the batter the right consistency, but vodka evaporates much faster than water, allowing the crust to crisp quickly rather than getting crunchy. Do it for your future fried-chicken-eating self.īelieve it or not, yes- vodka. But trust me, the extra time in the buttermilk brine brings much-needed tenderization and flavor to each bite (especially the breast pieces!). I know, I know: You want the crispy fried chicken right now. To get the most flavorful, tender chicken possible, let the meat marinate at least overnight for up to 24 hours. Read on for my top tips to ace this extra-crispy recipe: The final result is a simple formula: a seasoned buttermilk brine + a dip in batter + a shake in flour + a dunk into a pot of hot oil = the only fried chicken recipe you'll ever need. To complete the journey to fried chicken nirvana, I went through 5 whole chickens, 3 gallons of peanut oil, and over 20 iterations of the recipe so that you won't have to. You need evenly golden brown skin, tender, juicy meat, and a combination of crisp and crunch that would make the Colonel quake in his cowboy boots. The quest for perfect fried chicken is not for the faint of heart. ![]()
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