Ina Garten's Fried Chicken
Put chicken pieces into a bowl.
Schlop on some buttermilk. (Ina did not say schlop)
Leave in the fridge to marinate for as long as you need to.
Season it with whatever you want - garlic powder, onion powder, lemon-pepper, garlic salt, paprika, salt and pepper - make your own version of the 'secret herbs and spices'.
Take the chook out of the marinade and roll it into the flour mix.
If you have time, put the coated chook back in the fridge - it helps the coating stick.
Ina recommends you fry the chicken till the coating is golden and crunchy - and then bake it in the oven till cooked through.
I've done that, and I've put the chook onto an oven tray, sprayed it with the oil-in-a-can stuff and then baked it.
It works both ways.
The buttermilk makes the chicken moist and tender. The coating is crunchy and good.
|We fought over the left-overs|