You Can Fry

Today’s NYT features an article by Julia Moskin that’s an essential read for anyone intimidated about frying chicken. If you’ve been reading me for a long time, you may recall my own fried chicken disaster (mistake #1: trying to fry in lard) and a few of my triumphs (fried chicken for a crowd). But Moskin’s technique, which involves frying in a cast iron skillet, is the same one the food stylist used on the photo shoot for my cookbook and I have to say, it’s a superior technique because the oil stays hot. Give it a go this summer.

You may also like