In batches, remove chicken from buttermilk marinade, allowing excess to drip off; discard marinade. In batches, add chicken to flour mixture; toss until well coated. Transfer to 1 rack; let stand ...
It's cool with the leg sticking out." The chicken is brined in a salt bath, marinated in buttermilk curry for five days, then double-fried, splashed in spiced duck fat and served with two types of ...