Make the fried chicken you wish to eat in the world
. First, there's that hot, crunchy, shatteringly crisp crust, fried to golden-brown perfection. Once you get through that, you're rewarded with super juicy, moist meat—no dry, tastelessness here. But let's face it: Most of us save fried chicken for dinners out or weekend brunches . We're taking a stand, though: After a brief yet comprehensive refresher course with, it's time to get back in the kitchen with your chicken. It's time to heat up that oil.
. Slice large chicken breasts into pieces, says Perry—they'll cook faster that way. Make sure to separate the thighs from the drumsticks, and you're ready to go.Stop! Don't start breading that chicken straight from the fridge—if you fry it now, the temperature of the oil will drop and your chicken won't cook evenly .Who has time for a brine?have time for a brine, if you want to make that bird nice and moist. While we're not going to require a brine ,is a winner .
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