OK, let’s just do this. Let me give you my recipe for fried chicken, so you can see for yourself what I’m getting at:
· Take a chicken.
· Cut said chicken up into eight pieces. Oh, and remove the skin. For crispy chicken, you must remove the skin. The chicken will never crisp up with the skin on. BUT LEAVE THE BONES. DO NOT REMOVE THE BONES.
· Soak the chicken overnight in buttermilk and a little cayenne pepper.
· The next day, take the chicken out of the buttermilk, drain it a little but not a lot.
· Season the chicken with salt and pepper.
· Dredge it in flour.
· Fry it until it’s just crispy but not brown.
· Take it out of the fryer and let it cool down, and then
· Fry it a second time.
Yes, some people use half potato starch/half flour for crispier skin, some add corn starch, some fry it three times… fine. But the bottom line is that there’s nothing difficult about it, or time-consuming. And yet most of our chefs felt the need to get complex, and, in doing so, they screwed up what could have been a simple and satisfying dish.