We woke up to ten inches of snow on the ground and a power outage at the office today, so we had a little impromptu lunch party for the unexpected snow day. We made the summeriest food we could think of.
Chicken shallow-fried at home is a different beast entirely from restaurant fried chicken, which is usually pressure-fried or deep-fried. It has a shattering-crisp crust, dark and crunchy (but not hard or greasy) where it rested against the pan. It is good even the next day, cold. The meat is succulent and moist, but not at all greasy. It makes a mess of your clothes and stovetop and kitchen, and it takes fussing and poking and prodding. But it is good stuff.
Frying chicken well is easiest to do on a responsive, high-powered gas stove; if you have an electric stove, you may need to do a few batches before you get a feel for how agile your stove is with temperature adjustments. Not that that’s a bad thing.