Thought you might enjoy this old post from my Grandma's Vintage Recipes blog.
I ran across these old fashion tips for cooking chicken and thought you might enjoy reading them.
- For extra-crisp fried chicken, dip each piece in buttermilk before coating with flour.
- When time permits, let coated chicken stand for 30 minutes until dry, then sprinkle any moist spots with more coating before frying. Moisture creates steam, which causes breading to fall off.
- For a moister whole chicken, place breast side down for the first half of cooking time so the juices run down into the breast. Turn breast side up for the last half of cooking time to get a nice browned chicken.
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