Today, on the 4th of July, I want you to experience freedom! Freedom from the fear of cooking fried chicken at home, and this is just the recipe to do it! It’s absolutely perfect, not only for your Independence Day picnic or celebration, but next Tuesday is National Fried Chicken Day, so you have a legitimate excuse to make a double (or triple!) batch and enjoy it all week! I came across this fried chicken recipe in Cook’s Country Magazine. I was looking for a method that would yield an extra crispy on the outside, super moist on the inside version, and I found it in this recipe! First let’s talk about what makes this chicken moist. It gets soaked in buttermilk and salt brine which helps the chicken retain moisture and also gives it a wonderful flavor. What makes the outside crispy is the combination of flour and spices that the chicken is dredged in, and then refrigerated for several hours or overnight. When you get ready to fry the chicken, that coating has pretty much glued itself to the chicken making it the perfect crispy crust I was hoping for! If your turns out the way I think it will, it’s going to be winner, winner chicken dinner!
Watch my How To Video for Best Fried Chicken here!