![]() ![]() Whole chickens were on sale at my local grocery store, so I decided to buy one instead of cut up chicken. Whole Chicken vs Chicken Piecesįor the chicken, you can cut up a whole chicken, or you can buy chicken that's already cut into pieces. There's a lot of steps to making fried chicken at home, but once you've got the technique down it's pretty easy, even if you're a beginner. So here we are, 4 attempts later and I've finally succeeded in the art of frying the most perfect crispy chicken. Guys, salt and pepper is not enough seasoning for chicken, but I'll get more into that later. It never looked appealing to eat, and if I wasn't afraid of getting my butt whooped for wasting food, I would've thrown it in the trash. My coating always ended up burnt, oily, soggy and depressing.Ok that was an exaggeration, but it wasn't a pleasant experience. Every time I removed the chicken from the oil, the skin would slip off and the chicken would plop back into the piping hot oil, nearly burning me half to death.When it was barely hot, my chicken would just sink to the bottom of the pan, soak up all of the oil and take FOREVER to cook. When the oil was too hot, the outside coating immediately burned, like 7 minutes ahead of the cooking time. I didn't own a kitchen thermometer, so when I added the chicken to the oil, it was either way too hot or not nearly hot enough.I've made fried chicken about 3-4 times in my life, aside from now, and every attempt was a failure. Honestly, I had to fry this chicken when no one was home just to avoid getting cussed out for the gallons of oil I "wasted".Īnyways, everything I learned about fried chicken was from research and practice. I don't think anyone in my immediate family has ever made fried chicken, and you know why? They don't want to use up all their oil. Or if you don't care about that, serve it alongside this Cajun Shrimp and Crab Mac and Cheesewith a side of Homemade Cheddar Biscuits for the ultimate southern dinner!Ī lot of people first learn to make fried chicken at home from their parents, grandparents etc. This would be the perfect dish to serve at your Superbowl party, or to simply enjoy for dinner with a side salad so you don't feel too guilty. My Spicy Buttermilk Fried Chicken is pure perfection! It's juicy, tender, crunchy, spicy and perfectly seasoned all throughout. It takes quite a bit of work to prepare, but the sense of accomplishment you get once you're finished is completely worth the effort.Įveryone should have a fried chicken recipe they make over and over again, and this one has become mine. After years of failed fried chicken attempts, I've finally nailed it! Fried chicken is one of the things everyone should try to make at home at least once in their lives. ![]() I DID IT GUYS! I FINALLY MADE PERFECT FRIED CHICKEN!!! Sorry, I'm just so excited. *This recipe was originally posted on Januand was updated on Jwith new photos* Please see my full disclosure policy for details. As an Amazon Associate I earn from qualifying purchases. Everyone needs a favourite go-to fried chicken recipe, and once you try this one, I'm sure it'll be yours! Math for the Professional Kitchen will be an invaluable resource not only in the classroom but also in the kitchen as students embark on their professional careers, where math skills play a crucial role in the ever-important bottom line.This Spicy Buttermilk Fried Chicken is crispy, juicy and seasoned to perfection. This is a thorough, comprehensive main text for culinary students as well as a great kitchen reference for working professionals.Vital mathematical concepts are reinforced with easy-to-understand examples and review questions.The entirety of the standard culinary math curriculum is covered, including conversions, determining yields, purchasing, portioning, and more. Written by three veteran math instructors from The Culinary Institute of America, the book utilizes a teaching methodology based on daily in-classroom practice. From scaling recipes and converting units of measure, to costing ingredients and setting menu prices, it covers crucial information that will benefit every foodservice provider. Ideal for students and working professionals, Math for the Professional Kitchen explains all the essential mathematical skills needed to run a successful, profitable operation. ![]()
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