To prepare the chicken for dredging: prepare two baking sheets lined with foil, each with a wire rack set over top add the flour into a large bowl, then add to it the remaining 1 tablespoon of salt and the remaining ½ tablespoon each of the black pepper, granulated garlic, onion powder, paprika, smoked paprika and Italian seasoning, plus the remaining ¼ teaspoon of the cayenne pepper and the remaining ¼ teaspoon of white pepper, then whisk to combine. Next, add the buttermilk to cover the seasoned chicken, and allow the chicken to marinate in it for anywhere from 12 hours to overnight (ideally), or at least 4 hours. Place the chicken pieces into a large bowl, and add 1 tablespoon of the salt and ½ tablespoon each of the black pepper, granulated garlic, onion powder, paprika, smoked paprika and Italian seasoning, plus ¼ teaspoon of the cayenne pepper and ¼ teaspoon of the white pepper rub these spices and seasonings into the chicken, and allow this to sit for about 5 minutes. Let me tell you, there's nothing quite like homemade, freshly prepared, fried chicken-it's just one of those simple culinary pleasures!
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