This Southern fried chicken gets its golden brown, crunchy crust from a dunk in an egg-enriched buttermilk mixture and double-flour dredge amped up with spices.
This Southern fried chicken recipe relies on a spiced brown sugar brine, an egg-enriched buttermilk dredge, and a double coating of flour . The result is juicy chicken with extra-crispy, golden brown skin that’ll please even the pickiest eaters. The recipe comes from the now closed Buxton Hall in Asheville, North Carolina, one of our Best New Restaurants, 2016. To save a few bucks at the market, buy a whole chicken and cut it into parts yourself .
An apron and a long-sleeve shirt are also handy to protect you from hot oil spatters. If it’s your first time making fried chicken, be sure to map out your time. The chicken needs to marinate for at least 8 hours, but is even better when given a full day. You’ll also notice we recommend a higher final temperature for dark meat than we do for white meat .
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