![]() Place the breaded chicken pieces on the wire rack as you go. This double coating dredge makes the crunchiest and crispiest fried chicken skin. Working one piece at a time, dunk the chicken in the flour mixture, then in the buttermilk mixture, and then dip back in the flour mixture. ![]() Now drain the brine off of the chicken, and set out a metal rack. In the second dish, combine the flour, cornstarch, and creole seasoning. Pour the buttermilk and hot sauce into one shallow dish and mix well. Once the chicken has brined for 1 to 8 hours, set out two shallow dishes. How to Make Nashville-Style Fried Hot Chicken If you can brine the chicken for 8 hours or overnight, that’s best for easy prep and the most flavorful chicken.
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