you’ve got the time, allowing your regular fried
chicken to rest at room temperature or in the
refrigerator for an hour or two before refrying it
will give you the same results, all in a single day’s
work.

THE REJECTS

I wasn’t kidding when I said that I tested this

recipe thoroughly. I went through more than fifty
whole chickens and over a hundred separate
iterations and tests to get there, at times filling up all
of my cooling racks with samples so that I was then
forced to drain some of the chicken on a dish rack. I
made every conceivable bad version of fried chicken
along the way.