Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Fried Chicken: Cook-Off 5

Chris Amirault

By Chris Amirault
in Cooking

 Share

Recommended Posts

gfweb

gfweb

Posted
Posted
1 hour ago, MokaPot said:

 

From an eater's point of view, skin on. Never understood why you'd take the skin off of fried poultry (except to cut calories). But the skin has to be really crispy, not flabby. IMO.

That's the thing. Skin is usually flabby and comes off with half the coating.

 Share
Go to topic listing
×
×
  • Create New...