The now-defunct Larry's Markets in Seattle served excellent baked "fried" chicken in their cafes. I have often thought about that chicken and wished that I could make it at home.
There are many recipes online for baked chicken, some including ranch dressing powder in the breading mixture, and others marinating the chicken pieces in buttermilk.
While Larry's chicken was baked, it was by no means dry or low fat. It had a well-seasoned richness to it.
Does anyone have an idea how they made this?
Thanks in advance!
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