Fried chicken is one of few dishes with a distinct universal appeal. Much like pizza or sex, even mediocre fried chicken is pretty good, and a great deal of fried chicken is downright delicious.
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You’ll find a lot of debate among aficionados: Whether the white or dark meat fries up better, which oil is best, what kind of breading to use, and even the ideal pan and dredge for the optimum crunchy, juicy piece of fried bird. But stand on any side of these variables you desire, and you’re still going to give us a hot, crispy piece of succulent fried chicken. And we’re going to love it.
We all have our favorite spins, though, as do chefs, of course. We asked a selection of chefs for their own distinct ways they love to serve and enjoy fried chicken. We’re excited to try each and every variety!
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