duchessofcumberland|2016年9月19日
I had to add yogurt to my eggs since the buttermilk on hand was perhaps past its best. I let the dredged pieces sit a bit before frying and kept temp at 350 because that is what I am used to. This was moist, delicious and even better the next day. This will be a go to for the once or twice a year treat. The spice rub reminds me of Old Bay minus some heat.
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