Do you like Fried Chicken? - Page 7
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How did you change your recipe? Do you soak it in buttermilk, then dip in flour?
Made some this weekend. Boneless tenderloins. 1 hour in a brine of water, Kosher salt, and garlic flavored rice wine vinegar. Then dredged in plain flour, dip in buttermilk, then dredge in flour seasoned with savory and cajun seasoning. Fried 4-5 minutes per side in Canola oil in a cast iron skillet. Was pretty good for a first attempt. Next time I will season the flour a bit more heavily.
Lousiana Fried Chicken > Popey's > KFC