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dianeduaneI was tidying up some links in the my note storage today (I use OnFolio for this, and like it a lot) and, as usual, I discovered some things that had been misfiled. What this fried chicken method was doing in with the Martian stuff, I can't imagine. Anyway, it works really well: this is the only version I know that produces a really crunchy crust while leaving the chicken moist and tender. (Don't let the lard and clarified butter scare you off. The crust absorbs very little.)
(BTW, tis is the same method that appeared in the New York Times last summer, but someone seems to have exported it to this site, probably to get around the Times's login requirements.)
(BTW, tis is the same method that appeared in the New York Times last summer, but someone seems to have exported it to this site, probably to get around the Times's login requirements.)
