Patience, Pickles, and Crispy Fried Chicken
Lecture no. 23 from the course: Cooking Basics: What Everyone Should Know
Taught by Professor Sean Kahlenberg | 25 min | Categories: The Great Courses Plus Online Food & Wine Courses
These easy-to-make pickles need to sit in brine for one week before eating, so you’ll need to start early on that one! The chicken also requires patience, as you’ll prepare your 9-cut, leaving it for 24 hours in brine and then 24 hours in buttermilk. At that point, it will be ready for dredging in spiced flour and fried to a beautiful golden brown. Coleslaw is the perfect way to top off this classic American dish.