the chicken is cooked through to the center—was simple to
solve. Just fry the chicken until golden brown, then transfer
it to a hot oven to finish cooking at a gentler pace. The
result is chicken with a deep brown, craggy crust that’s
shatteringly crisp but not tough and that breaks away to
meat that bursts with intensely seasoned juices underneath.

EVEN-CRUNCHIER FRIED

CHICKEN?

I was chatting with my friend the San Francisco

chef     Anthony     Myint   a   while   back,   when    he

mentioned    that    whenever    he  has     leftover    fried

chicken,    he’ll   fry it  in  hot oil again   the second  day,

resulting   in  chicken that’s  even    better  than    it  was the

first    day.    Normally    there’s     a   limit   to  how     much

moisture    you can drive   out the coating on  a   piece   of

fried   chicken,    defined by  how long    you leave   it  in  the

oil.    Let it  get too hot,    and the exterior    will    start   to

burn.    But     if  you     let     it  cool    overnight,  some    of  the

moisture    from    the inner   layers  of  coating will    work

their   way toward  the exterior.   When    you fry it  again

the  second  day,    this    moisture    is  driven  off,    leaving

you with    an  extra-thick layer   of  dehydrated  coating

around  your    chicken.

Not only    is  it  a   great   way to  treat   leftovers,  but if