Wednesday, July 27, 2016

Southern Pan-Fried Chicken

In this recipe, Edna Lewis and Scott Peacock call for an overnight brine for the chicken and a further buttermilk bath that should last for 8 to 12 hours That’s a lot of unattended prep time before you get around to frying them in a slurry of lard and…
COOKING.NYTIMES.COM

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