This recipe uses a dry brine (a spice rub containing ample salt) to add savory flavor without diluting the bird’s inherent chickeny flavor. The salt dries out the skin, so it becomes extra crisp. A dredge in a buttermilk and egg batter gives the pieces a thick crust that snaps and crackles with each bite. Rice flour lightens the coating and prevents bits of the batter from falling off in the hot oil.
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Use a skimmer (not tongs) to lift the chicken out of the oil and keep the crisp coating intact.
I had to add yogurt to my eggs since the buttermilk on hand was perhaps past its best. I let the dredged pieces sit a bit before frying and kept temp at 350 because that is what I am used to. This was moist, delicious and even better the next day. This will be a go to for the once or twice a year treat. The spice rub reminds me of Old Bay minus some heat.
Wow! I'm speechless! The BEST fried chicken I've ever tasted. Easy, easy, easy. The dry brine is what makes this so delicious, moist, and crispy. A hit at our house!
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