Variants - this gag also works for pork chops, and you can also use panko bread crumbs instead of flour for extra crunchiness.
I mean, what's heavy cream, right? It's basically butter and buttermilk, and it actually works quite well for for prepping up chicken for frying. This sort of makes batter on the hoof, but it's become somewhat integral to the chicken and it tends not to slide off.Īnd if I don't happen to have buttermilk handy (which I rarely do) I actually use heavy cream, which I DO often have on hand. What I do use is the technique of marinating the chicken in buttermilk, along with desired seasonings, for several hours prior to cooking - and then I roll it heavily in seasoned flour. And I don't use batter (hint - if you DO use batter, make sure to roll your chicken pieces thoroughly in flour before you batter it. But I do dabble in fried chicken now and again. Nancy, we got a whole buncha southerners on this board who are no doubt way better at fried chicken than this Noo Wingland lad. Even so, the following technique works for that, too. EDIT: I re-read the original post as soon as I posted this - she's looking for chicken fried steak, not fried chicken.
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