about account add arrow-down arrow-left arrow-right arrow-up back-arrow register-arrow book-mobile book categories chat-bubble-mobile chat-bubble close college contact-us credit-card drag email-square facebook-mobile facebook-square facebook faq film history home load modal-error person pinterest-square play-mobile play queue remove resume search share show star tick trailer trash twitter-mobile twitter-square twitter university warning warning youtube-square open-eye close-eye promo-tag tag check info info active
23

Patience, Pickles, and Crispy Fried Chicken

Lecture no. 23 from the course: Cooking Basics: What Everyone Should Know

Patience, Pickles, and Crispy Fried Chicken

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.

Reviews

d********m
November 4, 2019

Reply

Delete

b********m
October 22, 2019

Reply

Delete