Buttermilk fried chicken

Chicken second courses

I love fried chicken, and I've tried all sorts of things over the years to make perfectly fried poultry--chicken that's crunchy and crisp outside, tender and moist inside, and thoroughly cooked. Is there anything more disappointing than biting into a beautiful looking piece of chicken to find that it's red near the bone? For this recipe, I brined the chicken overnight, and then simmered it before frying it, to thoroughly cook the meat without drying it out. This also means it needs less time in the frying oil. I then deep-fried it in a blend of rendered lard and duck fat.