Fry, fry again
A survey of several chefs reveals a variety of ways to prepare chicken in a pan
CAMBRIDGE -- Tony Brooks does Southern-style fried chicken right. At Coast Cafe in Central Square, he marinates thighs, breasts, and wings in a secret spice mix for at least 12 hours. Then he fries them crispy golden in corn oil. He likes to eat the chicken without anything else. "Maybe with just a little bit of hot sauce," he says. (Full article: 1073 words)
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