Frying Chicken at Home

Wednesday, 15 May 2013 | by Pat's Picks

The New York Times gives confidence to those who want to try frying chicken at home. Writer Julia Moskin says it doesn’t have to be messy or fattening. It’s much easier, she points out, than cooking a whole turkey dinner, something most of us do annually. First thing to do is invest in a cast-iron skillet. The next thing to think about is whether to brine or not. Opt for the latter, says Moskin and spend your time thinking about the most crucial part of fried chicken: the crust.

SOURCE: New York Times