Ingredients
chicken pieces
self-rising flour
buttermilk
salt and pepper to taste
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Baking steel for superior heat transfer — pizza, artisan bread
Broiler-like torch attachment — even sear on sous vide proteins
Domed stoneware baker traps steam for artisan crust at home
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Baking steel for superior heat transfer — pizza, artisan bread
Broiler-like torch attachment — even sear on sous vide proteins
Domed stoneware baker traps steam for artisan crust at home
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Remove skin from chicken. Soak in buttermilk overnight. Next day, place flour, salt and pepper in a paper bag. Put in chicken pieces and shake until coated. Fry in medium grease until brown and crisp. You may substitute for the buttermilk 3 tablespoons vinegar added to regular milk. Let sit 3 or 4 minutes until thick.