The Food Lab: Better Home Cooking Through Science

alone here. I love fried chicken. You love fried chicken.
Irving our doorman loves fried chicken. Our dog loves fried
chicken almost as much as he loves chasing his own tail. Is
there anyone in this fair country who doesn’t love fried
chicken? As a food writer, recipe developer, kitchen
scientist, and lover of American food, I see it as my
responsibility—nay, my duty—to give fried chicken its due.
To see exactly what it is that makes it tick. To decipher
what’s going on underneath that crisp golden brown shell,
and to deliver to my wife the culmination of those studies.
But first, a few words on deep-frying.