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Chris's Crispy, Crunchy Fried Chicken

To keep the chicken from becoming too dry, Chris Kimball, author of "The Yellow Farmhouse Cookbook" brines the meat in heavily salted water for a few hours before cooking.

Source: Martha Stewart Living Television



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How would you rate this recipe?
  • Hatfield7
    11 JUN, 2012
    This is a wonderful recipe, I have been making this chicken since this show aired on Martha back in the ninties. It is the most delicious chicken you can taste, if you coat the chicken and leave it over night it is realy moist as Chris tell you. Great Farmhouse Chicken
  • wilsongibbons1
    30 JUL, 2011
    This is my favorite fried chicken recipe. I made it for a picnic at Tanglewood (James Taylor Concert!). The brining makes it really moist, the spices are perfect, and it it not at all oily. Really, really yummy!

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