I Believe I Can Fry (Fried Chicken)

New York Times ^ | May 14, 2013 | Julia Moskin

[nickcarraway]

When did frying chicken become so intimidating? There are cooks out there who have spherified martini olives and piped buttercreams without ever biting into a piece of homemade fried chicken.

There are even more cooks who have attempted fried chicken once, only to renounce it immediately.

“It was too far outside my comfort zone,” said one friend, an accomplished cook who has stuffed many a zucchini.

Another friend brought picture-perfect chicken to a picnic (wrapped in a tea towel, yet) that was raw at the bone.

I have sympathy for these people. They have been traumatized by grease fires, flour-crusted kitchen counters and crushed hopes.

These are the people who believe a golden-brown crust and juicy meat can never be achieved at the same time. Who think frying chicken requires special equipment and hazmat suits. Who think fried chicken is in a special circle of dietary hell.

Who are wrong.

Fried chicken with corn and tomatoes is a perfect summer dinner. Fried chicken with potato salad is a perfect summer picnic. Fried chicken on a biscuit with hot sauce and honey butter — as served at Pies N Thighs in Williamsburg, Brooklyn, is the perfect meal, especially for someone embarking on a juice cleanse the next day.

There is no magic to fried chicken. Most people don’t cook it for the same reason they don’t make their own burritos. They have grown up in a world with free-flowing fried chicken at every turn. KFC has overtaken Burger King to become the world’s second-biggest fast-food chain. KFC has also promulgated the absurd notion that secret herbs and spices are necessary for good fried chicken.

No.

[rmlew]

There is a fast food Japanese place near me that has tumeric and in their fried chicken. Not the best sushi, though. I still miss Popeyes.

[MagnoliaB]

Yes you can.