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Brining the chicken in buttermilk and seasoning overnight is the key to this moist, succulent dish.

Source: Martha Stewart Living, August 2004
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Ingredients

Directions

Cook's Notes

Because dark meat can take longer to cook, fry it separately from white meat. Small chickens called fryers are tender and best for frying. Use coarse salt in this recipe; table salt will be too salty.

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