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FRIED CHICKEN
National Geographic Traveller (UK)
|Food #10 Winter 2020
The right treatment will ensure your chicken is tender and juicy inside, with a perfectly crisp coating.
BUTTER MILK
One of the keys to juicy and tender fried chicken is a lengthy soak in buttermilk, before dredging and frying. Not only does the buttermilk help the coating adhere to the chicken, but the acidity helps to tenderise the proteins in the chicken.
FRYING
Diese Geschichte stammt aus der Food #10 Winter 2020-Ausgabe von National Geographic Traveller (UK).
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