![]() Working with 1 piece at a time, dredge the chicken in the seasoned flour, turning to coat and packing it into any crevices. Whisk together the buttermilk, hot sauce and eggs in another large bowl. Whisk together the flour, cornstarch, garlic powder, onion powder, paprika, cayenne and 1/4 cup salt in a large bowl until completely combined. ![]() Wrap the baking sheet with plastic wrap and refrigerate, at least 3 hours and up to 24. (Overnight works best.) Mix 4 teaspoons salt, the brown sugar and baking powder in a small bowl until completely combined and no lumps of sugar remain. Sprinkle the salt mixture all over the chicken pieces. Place the seasoned chicken on a wire rack set inside a rimmed baking sheet. Cut the breast into 2 pieces and then cut each breast in half. Cut the chicken into 10 pieces. Cut off the wings.
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