Extra-Crunchy Fried Chicken

From The Science of Good Cooking (Cook's Illustrated Cookbooks)

Cookbook

Author(s): The Editors of America's Test Kitchen and Guy Crosby Ph.D

Page 133

Course: Main Courses

Reviews

1 reviews, average rating 5.0 / 5

Sort: Date ↕ Rating ↕ Difficulty ↕ Cooked ↑

jenncc

12 years ago

★ ★ ★ ★ ★ 5/5

2 found this helpful Sign in to mark helpful

This recipe turned out crispy, juicy, delicious fried chicken. I brined overnight and added some cayenne and paprika to the flour mixture. I liked that this recipe suggests cooking in a covered pot for the first half of cooking which insures the interior of the meat will be done and better yet less splatter to clean up.

Report