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Serve hot with classic sides like mashed potatoes, coleslaw, or cornbread.
Store leftovers in the fridge for up to 3 days. Reheat in the oven at 375°F (190°C) for 10–15 minutes to regain crispiness.
Variations:
Add hot sauce to the buttermilk for a spicy kick.
Swap chicken pieces for tenders or wings for party snacks.
Try seasoning the flour with herbs like thyme or rosemary.
FAQ:
Q: Can I bake instead of fry?
A: Yes—place coated chicken on a greased rack and bake at 400°F (200°C) for 35–40 minutes, flipping halfway through.
Q: What if I don’t have buttermilk?
A: Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar as a substitute.
Q: How do I keep it crispy?
A: Rest fried chicken on a wire rack—not paper towels—to keep it from steaming.
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