Let’s talk fried chicken. Not the healthy oven-baked version, but the real thing. The fried chicken that leaves you with a greasy chin and flavorful fingers. The fried chicken that only comes from soaking for hours in buttermilk before being fried in a cast-iron skillet with shortening and butter. The fried chicken made with an equal combination of both love and hunger.
When it comes to fried chicken, I’m a tough critic. I’ve wanted to write a post for years on fried chicken, but until now I was never completely satisfied with my final product. After all, who wants to eat soggy, greasy, and dried fried chicken. Not me. Which is why I waited until I had a recipe that yielded juicy, crispy, and downright mouth-watering fried chicken to post it here on Minced. I’m excited the day has finally come. I’m thrilled that all that fried chicken testing got me to a recipe that I wouldn’t mind repeating again and again and again. I can’t wait to hear what you think.
