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Source: Martha Stewart's Cooking School, Episode 112


For marinating

For dredging

For frying


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How would you rate this recipe?
  • lynnlaw111
    9 APR, 2017
    I am not a chicken-fryer. Seems like whatever I do, it's not tasty or has limp skin. THIS RECIPE has changed that! Even my Southern-born, Southern-fried, hubby approves. Crispy, flavorful, that tang from buttermilk adds a lot. I've printed off the recipe AND made a note in my cookbook to use this. Thank you, Martha, for Martha's Cooking School. That's where I saw the recipe last night and decided instead of roasting the chicken in my fridge, I was determined to fry it. Glad I did!
  • MS11915610
    2 FEB, 2013
    I have made this chicken twice-both times it came out great. This is the first home made recipe that tastes as good as professionally cooked chicken. It is even beter the next day--warm or cold!!!

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