This is hands-down the best tasting fried chicken I’ve ever made. Some of their other recipes are best looked on as historical curiosities, but this one is the bomb:
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Don’t pressure fry, it was literally only done to get the fry time for bone-in chicken down. It doesn’t do anything to make better tasting fried chicken. Fried chicken is more about the salty buttermilk marinate and proper flour coating, typically you don’t even deep fry it you just use a nice big oil bath on a frying pan (though IMO deep frying tastes better).
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