|Cleo Coyle, who has no fear |
of frying, is author of
The Coffeehouse Mysteries
The buttermilk bath is the second key to a successful batch of fried chicken. The acid in the buttermilk is an excellent marinade for the meat, softening and sweetening the chicken before it even touches the oil.
*RECIPE NOTE: The chicken wing tips in this recipe don’t have to be discarded. I boil them in water with celery, carrots, onions and spices and make a delicious chicken stock. Waste not!
My advice: Buy a quart of buttermilk, reserve 1/2 cup for my Buttermilk Apple Snack Cake recipe and use the rest to make my fried chicken...
Download a PDF of my Buttermilk Apple Snack Cake recipe by clicking here.
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