I love crispy fried chicken especially when the chicken pieces are marinated with buttermilk for hours. It stays moist and flavorful. For my marinade, i mix buttermilk (enough to cover the chicken pieces) Lawry's seasoned salt, freshly ground pepper and powdered garlic. Marinate in the ref for at least 3 hours.
On a ziploc bag, put enough flour, salt and pepper to coat the marinated chicken pieces. Shake and make sure all chicken pieces are well coated w/ flour mixture.
Fry in batches until crispy. Set aside.
As for my coleslaw, shred red and green cabbage, mayonnaise, lemon juice, salt and pepper to taste, sugar and Ceasars Salad dressing if available.
And obviously the CornWaffle i made it from scratch=:) , i scratched open a box of Jiffy Corn Muffin Mix (ha!ha!) and used the recipe provided.
On a ziploc bag, put enough flour, salt and pepper to coat the marinated chicken pieces. Shake and make sure all chicken pieces are well coated w/ flour mixture.
Fry in batches until crispy. Set aside.
As for my coleslaw, shred red and green cabbage, mayonnaise, lemon juice, salt and pepper to taste, sugar and Ceasars Salad dressing if available.
And obviously the CornWaffle i made it from scratch=:) , i scratched open a box of Jiffy Corn Muffin Mix (ha!ha!) and used the recipe provided.
No comments:
Post a Comment