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For Perfect Fried Chicken
This Summer, Break the Rules

by Mark Bittman

I am here to argue that when it comes to a Memorial Day feast, fried chicken is a legitimate alternative to grilling. If there is one food that is more easily and reliably fried than grilled, it is chicken, which often as not is incinerated when cooked over flames. And if there is one special home-cooked dish that has near universal appeal it is fried chicken, not grilled hamburger.

What makes it necessary to argue in fried chicken's favor is not its appeal. No, what holds fried chicken back is the perceived challenge of preparing it.

You say: It's messy, it's smelly, it's scary, and it might not work. I say: I can minimize the mess, reduce the smell, remove the fear and nearly guarantee perfection.

I can even offer you a surprisingly good version of oven-roasted "fried" chicken. Want to try?

Never mind your grandmother's secret formula of spices or your uncle's special batter. There are several keys to good fried chicken, and none have anything to do with the kind of coating or batter you put on the bird. The coating can be as simple as a roll in flour or cornmeal or as complicated as a 12-hour brining session followed by batter. The important thing is technique. And developing a good frying technique does not take much at all. More ... Cooking Articles


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