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The Water Cooler
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Fried chicken,
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<blockquote data-quote="1shott" data-source="post: 3667835" data-attributes="member: 29"><p>Soak your chicken in buttermilk over night.</p><p></p><p>Season the meat and the flour before you dredge the chicken.</p><p></p><p>Let the dredged chicken rest on a wire rack for 5-10 minutes before you fry it, gives the coating time to adhere to the meat.</p><p></p><p>When done frying do not place the meat on paper towels, this can cause the meat to steam on one side and the breading come off, instead place on a wire rack over a baking sheet to cool for 5-10 minutes.</p><p></p><p>Use cast iron.</p><p></p><p>Use lard for frying.</p></blockquote><p></p>
[QUOTE="1shott, post: 3667835, member: 29"] Soak your chicken in buttermilk over night. Season the meat and the flour before you dredge the chicken. Let the dredged chicken rest on a wire rack for 5-10 minutes before you fry it, gives the coating time to adhere to the meat. When done frying do not place the meat on paper towels, this can cause the meat to steam on one side and the breading come off, instead place on a wire rack over a baking sheet to cool for 5-10 minutes. Use cast iron. Use lard for frying. [/QUOTE]
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