Proof that you don’t require buttermilk or an insufferably long overnight brine to make insanely tender, crazily crisp, gosh darn perfect fried chicken.
About Cook's Country
The editors of Cook's Country have been showcasing “country cooking,” honest-to goodness American food that's meant to be shared with friends and family, since 2004. The magazine has as mission to reclaim, revive, and restore classic American heirloom recipes. They rely on the same obsessive recipe development techniques as the staff at their sister publication, Cook's Illustrated, and often test recipes as many as 100 times.