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1/8 Photos of Carolina Crispy Buttermilk Fried Chicken
This chicken has a crispy outer coating and moist, melt in your mouth meat that is not greasy. This is the best fried chicken I have ever eaten. The sugar-and-salt-spiked whole-milk brine makes the chicken sweet and juicy; a mixture of buttermilk, flour, baking powder and baking soda yields an extra crisp crust. MAKE AHEAD: The chicken can be fried up to 4 hours ahead and reheated. WINE: A lively, fruity, low-tannin Beaujolais, such as the 2001 Georges Duboeuf Juliénas, has the fruit and acidity to contrast with the pleasantly sweet chicken. Recipe adapted from Dave Arnold's After Hours: Sundays at Seven.
Units: US | Metric
Serving Size: 1 (582 g)
Servings Per Recipe: 6