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Serve hot with your favorite sides such as coleslaw, mashed potatoes, or corn on the cob.
Leftover chicken can be refrigerated in an airtight container for up to 3 days. Reheat in the oven to keep the crust crispy.
For best results, consume within two days of baking.
Variations:
Add dried herbs like thyme or oregano to the flour mix for extra flavor.
Substitute buttermilk with plain yogurt thinned with a little milk if needed.
For extra crunch, double dredge the chicken by dipping back in buttermilk and flour again before baking.
FAQ:
Can I use chicken breasts instead of drumsticks or thighs?
Yes, but adjust the baking time accordingly as breasts cook faster and can dry out easily.
Is it necessary to marinate the chicken in buttermilk?
Marinating helps tenderize and adds flavor, but you can skip or reduce the time if short on time.
How do I know when the chicken is fully cooked?
Use a meat thermometer to ensure the internal temperature reaches 75°C (165°F).
Can I make this recipe gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend suitable for frying.
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