Okay, kids. Here’s another recipe adapted from the America’s Test Kitchen recipe collection. This fried chicken comes out crunchy and juicy every time, and it takes very little work to make it all happen. You can make this with chicken pieces on the bone, but I prefer to make boneless chicken strips. It makes them easier to dunk in gravy, and we all know everything tastes better when dunked in gravy, right? Marinating the chicken strips in buttermilk makes them juicy on the inside, and the “shaggy crumbs” method of breading makes them crunchy on the outside. My version uses only 3 boneless, skinless chicken breasts but don’t let that fool you. This recipe made 18 chicken strips. To prepare the chicken strips, you’ll need: 3 boneless, skinless chicken breasts One 16 fluid oz. bottle of buttermilk (low fat is okay, if you prefer) 2 teaspoons of Morton Nature’s Season Salt (Lawry’s would also work) ½ teaspoon of ground cayenne pepper (optional, but very tasty) Trim the chicken ...
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