the best fried chicken recipe
How to Make Matty Matheson’s Super-Crispy Fried Chicken
Matty Matheson knows how to treat a bird right: by brining it first in pickle juice (for up to three days) and then in buttermilk, before showering it with a mix of nearly a dozen spices, dredging it in flour, and frying it to crunchy, golden...
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