Chicken has been on sale at most stores so this is a perfect time to try this recipe! Thanks to Connie for this recipe. Check out Cook with Connie for more fantastic recipes!
This week, I had lunch out with my friends. We ate at a local restaurant that serves the moistest, most tender, classic Southern fried chicken. I really wish I could fry chicken like my grandmother did. She would soak the chicken in buttermilk and then coat it with a magical seasoned flour that I can’t seem to duplicate. Of course, I have tried and tried to make my Grandma’s fried chicken, but as of late, I have not been successful.
So, I’ve been working on roasting chicken so that the skin will be crispy out of the oven. The trick is to increase the oven temperature just before the chicken is done. A meat thermometer is a must when roasting meat. Using one will insure that your meats are properly cooked and turn out tender and juicy as well.