A Fried Chicken Research Department Update
I recently spent several days deep in fried chicken R&D for a consulting project and thought I would share a few insights. This recipe development work was for a restaurant with a fryer, so home cooking will require a little adaptation. The fundamentals are solid and transferable though, and fried chicken is about technique anyway. Rather than give specific recipes we should summarize points of controversy and their possible solutions.
#1 To brine or not to brine
While doin