![]() Put the chicken in the fridge for 30 minutes or up to 8 hours to marinate. Cover with plastic wrap or release the air and seal. Place the chicken in a baking dish or gallon-sized zip-top bag and pour the buttermilk marinade on top. In a medium-sized bowl whisk the 3 cups of buttermilk, salt, and hot sauce together. The key is to start by dredging the chicken in the first flour and cornmeal mixture, then into the buttermilk egg wash, and again into the last flour and cornmeal mixture bowl. Then divide the flour and cornmeal mixture into 2 flat bowls or pie dishes and place the buttermilk egg wash mixture in a bowl in between them. Start with the marinated chicken pieces on a wire rack fitted on top of a baking sheet. I’ve found the best arrangement for preparing this chicken is to create an assembly line. Instead of cornstarch, you can use breadcrumbs, panko crumbs for extra crunch, mashed potato flakes, or crushed cornflakes if you’d like the outer breading to be a little sweeter.
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