When I saw this recipe by Ina Garten, I instantly knew that this had to be the next meal I make for three reasons. One, I had a quart or so of buttermilk in my fridge that was quickly nearing the end of its shelf-life. Two, I really like fried chicken. Three, it’s Ina Garten – enough said.
While I can’t say I don’t like KFC (because I’m bad and I actually really really do), this oven-fried chicken surpasses that of Kentucky any day (my apologies, Kernel Sanders). But surely I’m not alone in this love affair with fried chicken, albeit regulated and restricted to some reasonably understandable degree. If you hadn’t already noticed – which unless you are a first time reader (Welcome!), I don’t know how you wouldn’t know – I have an embarrassingly long list of weaknesses in regards to junk food. I most definitely need to curtail the junk-eating and cut the list down to one page, or a side of a page. Hopefully, down to half a page in the near future. But, until then, let’s happily continue on with this confabulation about fried chicken.