ultracrunchy, well-spiced crust that KFC puts on its birds,
but that’s about the only thing it has going for it. Flaccid
skin, dry and stringy breast meat, and chicken that tastes
like, well, it’s hard to tell if it really tastes like anything once
you get rid of the crust.
That said, stylistically, it can’t be faulted. So I figured that
I could somehow manage to take what the Colonel started
and bring it to its ultimate conclusion—that is, deep chicken
flavor; a flab-free skin; juicy, tender meat; and crisp, spicy
coating—I might just be able to recapture those first fleeting
childhood tastes of fried chicken as I remembered them.
Inside Out
I started with a working recipe of chicken pieces simply