The food lab better home cooking through science ( PDFDrive ) 1085

you’ve got the time, allowing your regular fried chicken to rest at room temperature or in the refrigerator for an hour or two before refrying it will give you the same results, all in a single day’s work THE REJECTS I wasn’t kidding when I said that I tested this recipe thoroughly I went through more than fifty whole chickens and over a hundred separate iterations and tests to get there, at times filling up all of my cooling racks with samples so that I was then forced to drain some of the chicken on a dish rack I made every conceivable bad version of fried chicken along the way