Serious Eats: Talk
Perfect fried chicken
I spend about thirty hours per week in my kitchen. I love trying out new recipes. I own an extensive cookbook collection and refer to it as often as possible. There is this looming problem I have with fried chicken, no matter what, I can't seem to get that crispy golden look. My breading always breaks off, and looks okay but not as appetizing as it should be. Can anybody help? Any suggestions would be highly appreciated. Thanks!