09-09-2013, 11:48 PM
The trick to fried chicken is the chicken. FRESH not frozen. Best chicken is the chicken which died shortly before hitting the oil.. not days or months. Has to be handled correctly as well. Cleaned and drained of blood and wouldn't hurt at all to have been fed well either. Seasoning is important and the oil has to be plenty hot when you drop the bird in.
One can get almost as good with a rotisserie baker.
One can get almost as good with a rotisserie baker.
