Posts: 6,277
Threads: 3
Joined: Feb 2006
Ok so here we go.
First I would omit soaking in buttermilk. The recipe calls for soaking for 20 minutes, I soaked for 4 hours. I think brining the chicken using a salt brine minus the sugar but add the tabasco to get that flavor thru-out the meat would impart much more flavor. I did the buttermilk at the 2 alarm mixture.
Now for the flour mixture. I did it as directed, excellent flavor! The mob sauce was the hit. Something about the combination of the tabasco and honey with the creamy flavor of the butter was just delicious!!
Also note I did not fry in peanut or vegetable oil, but rather used a tub of crisco. The tempurature was much more even.
Now for the salad. I did the recipe as directed. The flavor was good but needed more salt. Also I think I would almost double the vinaigrette because the pasta absorbs so much of it. But it's one I will do again.