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NBFFF
Ravi Tiku
A bit of grease is normal with deep-fried anything, but great fried chicken should crunch, not drip. “If grease is running down my fingers, I’m out,” says cookbook author Kelly Jaggers.
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1. Crispy, Not Greasy
Reused oil? Big no. Old frying oil gives the chicken a bitter taste and soggy texture. Chefs say clean oil is key for that perfect golden color and crispiness.
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2. Fresh Oil Matter
Moisture and flavor start way before the fryer. Chef Jing Gao explains, “You can taste it when chicken has been marinated well. It’s juicy, seasoned, and memorable.” Brining works too—it locks in that juicy goodness.
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3. Brined or Marinated Chicken
This isn’t pancake batter, folks. A flour-based coating holds better and gets extra crispy. Bonus points if it stays crunchy even after the drive home.
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4. A Crunchy, Flour-Based Coating
If fried chicken isn’t the restaurant’s main thing, don’t expect magic. According to Chef Dominic Iannarelli, the best chicken comes from places where poultry rules the menu.
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5. Chicken Should Be the Star
Fried chicken and ice cream make up the concept behind a fun and creative frozen treat. Ice cream that looks like a chicken drumstick bitten into in a basket with several other drumsticks
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6. Fried Chicken Ice Cream
If you’ve ever bitten into a piece of Popeyes chicken, this probably won’t shock you. From the crunchy crust to the seasoned meat, it’s a Southern dream come true.
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7. Popeyes—The Clear Favorite