Chicken stock day. Freezer bag was full of wing tips, thigh bones, and a couple breast bones. Carrots, onion, celery, garlic and salt. Let the browning commence!
Tried something different today. A cross between buttermilk fried chicken and karaage chicken. Soaked overnight in buttermilk seasoned with salt, pepper, onion, and garlic. Then dredged it potato starch also seasoned with salt, pepper, onion, and garlic. Tender, juicy, crunchy.
@MeatChurch Matt Pittman, you are one devious Son of a Baker with this one. If it tastes half as good as it looks and smells, we’re in for quite a treat today.