You can find good fried chicken anywhere in America. The essential ingredients — chicken, oil, some sort of breading — are ubiquitous. Hungry customers are everywhere, too, especially given that chicken and deep-fried anything are among the planet’s most reliable crowd-pleasers. In a nation content to devour deep-fried butter at state fairs and chicken fries at fast-food franchises, it’s not a high bar to reach.
But if decent fried chicken is commonplace, extraordinary fried chicken is all the more difficult to achieve. Chefs must take ordinary elements and spin them into crisp burnished gold. Destination fried chicken is a sort of alchemy worth writing home about. Some accomplish
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