The Frying Game
It's Fried Chicken Fortnight: two weeks of hot crunchy chicken talk, recipes & chef tips. Get all the stories about this super important holiday that we made up right here.
Me: Hey Andy, do we need to test the duck-fat fried karaage recipe again?
Andy Baraghani, Food Editor: Uh, no, Adam. That story ran last week.
Me: Okay, okay, but damn that was some tasty duck-fatty fried chicken...
Andy: [Looks busy]
Me: Well, we do need more stories for Fried Chicken Fortnight. Any parts haven't we tried frying yet?
Andy: Well, we could do chicken "oysters"—that beloved pair of oblong, little, oyster-shaped dark-meat pieces neatly tucked into the chicken's back.
Me: Perfect chicken nuggets.
Andy: And we could pair them with actual oysters, lightly dredged in corn flour and quickly fried to a golden crunch.
Andy: We can serve them on the oyster shell with a briny aioli made with puréed raw oysters and a little cayenne...
Me: And we can fry it all in duck fat?
Andy: No, no. Too much. A squirt of lemon and we're done.
Me: Et voilá, a surf-and-coop fresh take on fried chicken. This deserves a celebratory drink!
Andy: It's 10 a.m.
Me: Okay, okay...
Please check your inbox to verify your email address.