Fried chicken is better from the fridge than the fryer
The only fried-chicken debate in our minds is between hot and cold.
In August, we’re definitely going with the latter, and we’re not alone.
Fried chicken has long been the ultimate “next-day” food.
In Fort Defiance in Brooklyn, New York, a brunch staple is a plate of cold fried chicken, raw oysters, and a few bacon strips for good measure. And the nearby eccentric pizzeria Pete Zaaz uses cold fried chicken as a pizza topping.
After shredding the meat, Solomonov mixes it with garlic, lemon and a bit of tahini, then stuffs the mixture salad into a hot dog bun. The resulting sandwich (see the recipe) is equal parts chicken biscuit and falafel--crunchy, creamy and delicious.
May we suggest a fried chicken pit stop on your way home tonight? You’ll thank us tomorrow morning.