most people don’t realize that leftover fried chicken out of the fridge is just as good as, if not better than, the stuff right out of the fryer. good stuff, kim!
OK, I can’t wait until tomorrow to find out how a “very good” doesn’t count! Both the dressing and the chicken look fabulous – so good in fact that I might even bend my rule against deep frying!
I love Southern Fried chicken. In fact I think I have some Southern in me because I seem to like a lot of Southern food! They look great and getting the “very good” is a sought after accolade!
You’re on point with the buttermilk bath. Yup, yup!
I even do this when I make Buffalo wings. I made them for a party and then were the star. I think I had to give out the recipe more to more than 10 guests.
The acid in the BM definitely keeps the chicken practically brined and moist to the bone. No red stringy meat ever!
If I have the time, I keep it in the BM overnight.
Thanks everyone for your encouragement. Yes do this with chicken legs or thighs, breasts with the bone on. As Donald mentioned this is especially good if you let it sit overnight to marinate.
a real southern mom…
awww
sweet
look how well you’re doing!
What a gorgeous meal and what a great Mom.
most people don’t realize that leftover fried chicken out of the fridge is just as good as, if not better than, the stuff right out of the fryer. good stuff, kim!
OK, I can’t wait until tomorrow to find out how a “very good” doesn’t count! Both the dressing and the chicken look fabulous – so good in fact that I might even bend my rule against deep frying!
I love Southern Fried chicken. In fact I think I have some Southern in me because I seem to like a lot of Southern food! They look great and getting the “very good” is a sought after accolade!
This sounds so delicious! Yum!
Yum. That chicken looks exceptional. Could I use the same method for chicken drumsticks, or is there a separate post about that in the works?
You’re on point with the buttermilk bath. Yup, yup!
I even do this when I make Buffalo wings. I made them for a party and then were the star. I think I had to give out the recipe more to more than 10 guests.
The acid in the BM definitely keeps the chicken practically brined and moist to the bone. No red stringy meat ever!
If I have the time, I keep it in the BM overnight.
Thanks everyone for your encouragement. Yes do this with chicken legs or thighs, breasts with the bone on. As Donald mentioned this is especially good if you let it sit overnight to marinate.