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Article: Fried Chicken 4 servings ...
- Article from:
- The Washington Post
- Article date:
- July 7, 2004
CopyrightThis material is published under license from the Washington Post. All inquiries regarding rights should be directed to the Washington Post. (Hide copyright information)
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Fried Chicken
4 servings
Fried chicken is one of those simple dishes that have a zillion
variations. Many people brine the chicken first while others prefer
to soak it in buttermilk. Some do both. Some cover it with a lid
while frying; others never do. And that's not even getting into the
issue of what the perfect coating is.
Here's a basic Virginia-style version of fried chicken -- flour
coating only -- that lets you brine or buttermilk-soak the pieces if
you have the time. (We recommend brining -- it helps the meat retain
moisture and stay juicy.) If you want a more peppery chicken -- that
is, Tennessee-style -- add a little hot sauce to the buttermilk.
3 pounds cut-up chicken pieces
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