The Crispiest Chicken Fingers At Home
For a crunchy coating, stir 1/3 cup of buttermilk into the flour before dredging the chicken, then fry or bake as usual. When combined, the buttermilk and flour will create little clumps of batter that will add crunchy texture once cooked. Katie I can't do it never yet accomplished anything. I will try has accomplished wonders _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
