Brining chicken in buttermilk before frying gives it so much flavor:
I tried this batter from what I usually use, but going back to what I used.Rating: 5 starsAmazingly good and easy. I’ve been doing bland, soggy fried chicken forever. So glad I found this recipe! It’s going into the forever file.
All I had was chicken breast, which I halved in thickness and put in plastic sealed bag with regular milk and juice of half a lemon . I let it sit on counter for 20 Minutes, then followed the rest of the directions. Be sure to salt chicken again out of fryer. Better than restaurant chicken!First time I made this last night and it was a hit! My husband and kids loved it. I used half flour and half panko and it was crunchy even used a whole chicken haha.
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