BUTTER MILK
One of the keys to juicy and tender fried chicken is a lengthy soak in buttermilk, before dredging and frying. Not only does the buttermilk help the coating adhere to the chicken, but the acidity helps to tenderise the proteins in the chicken.
FRYING
This story is from the Food #10 Winter 2020 edition of National Geographic Traveller (UK).
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This story is from the Food #10 Winter 2020 edition of National Geographic Traveller (UK).
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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