It was good, but not the best I've ever had. Tasty, but the meat seemed a little tough and the crust was hard rather than crispy.
Here's what I did so any of you chicken babes can correct me:
Soaked 8 wings overnight in buttermilk.
Drained the wings, then seasoned them with Old Bay, pepper and smoked salt.
Dredged them in seasoned flour (flour was seasoned lightly with the above).
Dunked them in the buttermilk again, then dredged them again.
Let them sit on the rack while the Crisco was heating.
Fried them in hot Crisco, set at 5 on my stove - water flicked in to test danced and popped. 12 minutes, flip, 12 minutes.
Drained on wire rack until cool enough to eat.
They were done, but not overdone. Again, the crust was hard, not crisp. The meat was tasty, as was the crust, but it just wasn't right. Also, the crust fell off the chicken on some of the wings.
Any suggestions? These are the problems I've always had with fried chicken. Am I maybe not getting the Crisco hot enough?
Here's what I did so any of you chicken babes can correct me:
Soaked 8 wings overnight in buttermilk.
Drained the wings, then seasoned them with Old Bay, pepper and smoked salt.
Dredged them in seasoned flour (flour was seasoned lightly with the above).
Dunked them in the buttermilk again, then dredged them again.
Let them sit on the rack while the Crisco was heating.
Fried them in hot Crisco, set at 5 on my stove - water flicked in to test danced and popped. 12 minutes, flip, 12 minutes.
Drained on wire rack until cool enough to eat.
They were done, but not overdone. Again, the crust was hard, not crisp. The meat was tasty, as was the crust, but it just wasn't right. Also, the crust fell off the chicken on some of the wings.
Any suggestions? These are the problems I've always had with fried chicken. Am I maybe not getting the Crisco hot enough?