How To Make Fried Chicken

The undisputed master of fried chicken here in New York City is Chef Charles Gabriel of Rack n’ Soul and now Charles’ Country Pan Fried Chicken (there’s a big article about it in today’s New York Times.) Chef Gabriel is such a master, it was an absolute privilege this summer to stand at his side in his Harlem kitchen watching him pan fry chicken the way it’s been done in his family for generations. What follows is our latest Food2 video, which not only gives you the recipe for Chef Gabriel’s legendary chicken, but also shows you my efforts to recreate it at home (with some comedy thrown in):

The only note I’ll add here is that, in the video, it doesn’t mention that Chef Gabriel also puts the spice mixture on the raw chicken too, so it gets seasoned on three levels: the chicken, the batter and the flour. I’ve now made this chicken several times and it really cant be beat.

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