Another skill in the stable
1. Soak chicken in buttermilk
2. Dredge chicken in flour
3. Fry chicken
4. Eat chicken
Actually it wasn’t quite that simple — I added some herbs and spices to the buttermilk and the flour dredge because Colonel Sanders is a hero of mine. Plus I heated the oil a little high the first time through, which is why the wing (on the back part of the plate) appears a little burnt.
It was all pretty delicious, though. Plus I’m proud to be among the chicken-fryers. Living the suburbs and owning a smoker and deep fryer has really widened my array of things-I-can-do.
