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Fried chicken is simple to make, but there's a trick to perfect crunch. Here's your recipeThe trick is brining the chicken in salty, seasoned buttermilk to ensure the meat is ultra-moist after frying. Plus, we use additional seasonings in the flour coating, which guarantees depth of ...
Pour the buttermilk ... discard the brine. Pat the breasts dry and then sprinkle about a tablespoon of the rub on each breast, gently massaging the rub into the meat. Place the chicken breasts ...
The acidity from buttermilk brine breaks down the chicken's fibers and tenderizes them. You can add seasonings like garlic powder, paprika or cumin to the brine for added flavor. Once brined ...
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