The chicken wings I made for a Super Bowl party. Photo by Donna Turner Ruhlman
Fried chicken, done right, is one of the best things to eat on earth. It's all about the proportions—crunchiness: juiciness: chewiness: savoriness. And this ratio hits golden proportions with the wing, lots of crunchy peppery surface area and sweet succulent meat.
The study of fried chicken began for me in 2007 during discussions, observations and eating with chef Dave Cruz at Ad Hoc in Yountville, CA, as we worked on the book
Ad Hoc at Home. While Ad Hoc's method of flour-buttermilk-flour is not unique, their trial and error experimentation with various methods (including sous vide), proved to them and to me, that this method is indeed superlative.
That was 2007, and I've since fried a lot of chicken. My recipe is in
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