4 Levels of Fried Chicken: Amateur to Food Scientist | Epicurious

We challenged chefs of three different levels – an amateur, a home cook and a professional chef – to make their versions of fried chicken. And then we brought in a food scientist to review their work. Which fried chicken was the best?
Check out the professional’s recipe here on the ICE blog: https://www.ice.edu/blog/chef-chris-scott-buttermilk-lemonade-fried-chicken

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4 Levels of Fried Chicken: Amateur to Food Scientist | Epicurious

24 Replies to “4 Levels of Fried Chicken: Amateur to Food Scientist | Epicurious”

  1. How is the vacuum bag helping to compress the flavours into the meat? Overengineered bullsh..

  2. beth is so correct about brines, they're such a waste of ingredients and water fr !!! in this economy ?? beth is FOR THE PEOPLE.

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