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

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jenncc

12 years ago

★ ★ ★ ★ ★ 5/5

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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.

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