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Ingredients
- Chicken
- Buttermilk
- Egg
- Flour
- Baking Powder
- Cornstarch
Preparation
Step 1
• Start with a dry brine and add dried herbs and spices to saturate the meat with flavor.
• Before the chicken pieces are fried, coat them in buttermilk and egg, then dredge them in flour that’s laced with baking powder and cornstarch for a crust with lift, lightness, and a crackling finish.
• Dip the chicken pieces into the buttermilk and flour mixture two times so that the ratio of meat to perfectly thick, crisp, and well-seasoned crust is practically 1:1.