505-Brewer
Well-Known Member
That's a great homemade food, I make that every couple of months or so. To take the pain-in-the-butt aspect away, check into sous-vide cooking. You've probably got a method of holding a water bath at 150F already. I sous-vide the breasts for 1 hour and the dark meat for 2.5 hours (I think it was about 150F, but don't have the recipe with me), then cool them down and do the buttermilk soak and then the spice and flour. You only have to fry them to cook the coating and you are always sure that no matter what you do, the chicken is already cooked - and very moist.
Great approach. Man Im hungry now.