Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: ACW3 on February 09, 2017, 10:39:24 AM
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I enjoyed having the local brined fried chicken for dinner last night at the Eagle here in Indianapolis. I am looking for some help. Does anyone have a good recipe for making this style of fried chicken?
My sense is that the brining was done with a buttermilk base. To finish the chicken they served a spicy honey that they make in-house. Everything was great. This would be a great meal to cook in my air fryer.
Art
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Not sure what is the Hoosier way but in the Southeast SC and GA chicken pieces soak in buttermilk refrigerated for 6 hours or more. No brine.
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Not sure it's what you had in Indy but here in southern Indiana we do as described above. ;)
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I brine in buttermilk and Frank's hot sauce..dredge and fried..can't wait to try it in the air fryer..then hit it with honey when done..Ohio style. .☆´¯`•.¸¸. ི♥ྀ.