Easier Fried Chicken

26 comments

Appears in Cook's Illustrated September/October 2010, America's Test Kitchen TV

Could we achieve fried chicken with a super-crisp crust and juicy meat without resorting to quarts of oil?

SERVES 4

TIME 1 hour

has video

WHY THIS RECIPE WORKS

To season the meat and ensure it turned out juicy, we soaked chicken parts in a buttermilk brine (buttermilk heavily seasoned with salt). We also incorporated baking powder, an unconventional ingredient in fried chicken, into our dredging m...

Print