Quote:
Originally posted by Pornwolf
That sounds correct. Ya can't skip the salt! What is fried chicken without salt? It's no longer 'fried' chicken, you might as well call it battered chicken or breaded chicken like in one of those cheap country buffets. Ack!
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The salt would not add saltyness really unless ya did not rinse it before you coated it. Generally you would soak it in buttermilk, pat it dry, then season it and dredge it in your seasoned coating. Ample time to add salt either on the meat and or in the batter.