![]() Set another metal rack on a baking sheet. Seal both bags and shake vigorously to combine. In 2 large Ziploc bags, placed one inside the other, add in 1 1/2 cups all-purpose flour, 1/2 cup cornstarch, 1 tbsp baking powder, 1/2 tsp five spice powder, 1 tsp onion powder, 1 tsp garlic powder, 1/2 tsp kosher salt, and 1/2 tsp ground black pepper. ![]() Removing excess buttermilk is necessary, otherwise the chicken pieces will end up too salty (brine is very salty). Remove the chicken pieces from the buttermilk soak and transfer them onto the metal rack, and rest at room temperature for 30 minutes letting the excess buttermilk drip off. Let it rest in the fridge for 3 to 4 hours. of chicken pieces (we prefer thighs or legs), and stir to coat. ![]() In a large bowl, add in 3 cups buttermilk, 1/4 cup kosher salt, 3 tbsp sugar, 1 tbsp ground black pepper, 1/2 tsp cayenne, and 1 tsp paprika, and 1 head of garlic, peeled and smashed. ![]()
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