Cooking Class
Fried Chicken
Learn the secrets to picture-perfect Southern fried chicken
PHOTOGRAPHY BY NICOLE DU BOIS | RECIPE DEVELOPMENT BY MELISSA GRAY
FOOD STYLING BY VANESSA ROCCHIOWHY BRINE IN
BUTTERMILK?
The slightly acidic
buttermilk gently
tenderizes the meat
without toughening it
like a stronger
acid might do.