Discover the secret to crunchy, zesty fried chicken with a buttermilk marinade and a flavorful, crispy coating. Perfectly ...

Use tongs to flip chicken, and fry reverse side, about 5 minutes more. As chicken fries, place a baking rack on a baking sheet, and transfer fried chicken to rack. Once all chicken has fried ...

For years, if you wanted to grab some fried ... buttermilk fried chicken, with its crackly, craggy, seasoned flour coating. But as international cuisine has expanded its footprint in America, the ...

Rich kewpie, crunchy panko-coated chicken and hearty sourdough – it’s a pretty classic combo. In partnership with Abbott’s Bakery, Warkop chef Barry Susanto shares his recipe for a tricked out ...

Her no-fuss crunchy buttermilk chicken with ratatouille is delicious, free of nasty refined sugar and heavy carbs, and even better, it'll be on the table with little stress too. Recipe taken from ...

1. Make the Buttermilk Soak: In a large bowl, combine the buttermilk with the salt, black pepper and cayenne. Add the chicken and stir to coat. Let stand at room temperature for 2 hours or ...

Place the chicken pieces in a container, cover with the buttermilk and refrigerate for 12 hours. Preheat the oven to 180C/160C Fan/Gas 4. Mix together the flours with the dried spices and herbs on ...

(If you chop or fully crush the garlic it could burn when the chicken is baked.) Put in a large bowl and add the buttermilk. Roughly chop the leaves from half the parsley, if using, and return the ...