I don’t make fried chicken that often, but when I do I make it count. I posted this as a quick dinner with no intention of preparing a recipe, but my plans have changed due to popular demand. I have a go-to brine and breading process for fried chicken, which consist of soaking the chicken in buttermilk, salt, and paprika. Nothing fancy and I wing it just about every time without really measuring, and it’s very easy to adjust to your taste.
sweet potato cornbread.
a Jubilee twist on the classic buttermilk cornbread