[T-Bird45]

I think a bath in a 375° vat of oil will take care of any "cross contamination".

Thanks for pointing out the obvious lack of knowledge of the writer. As a fast-food alumnus in chicken-frying, I can say I did exactly the same thing with bare hands multiple times a day. Our chicken recipe was a double-dip in the breading mix with a trip through a buttermilk solution in between the breading then about 15 minutes in the hot oil.

[Rebelbase]

I wonder if anyone here at FR wears gloves when fixing supper for their family?

[Bloody Sam Roberts]

I saw a recipe on the Travel Channel when they were reviewing fried chicken joints.

The chef fried up a batch of buttermilk chicken as you describe but before serving he took a sheet of oven baked thin lemon slices and turned them into a powder in a blender with salt, pepper and a few spices. Then he sprinkled it on the chicken when it was all hot and "vulnerable" as Emeril used to say. Man it looked awesome. I can only imagine the flavor with that lemon on it. I'll have to try that on my next batch of fried clucks.

[Neoliberalnot]

And, in most cases it is not the precooking steps that are the health risks, it is the post-cooked contaminants and raw food.