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I Made Hundreds of Fried Chicken Batches as a Line Cook—Here's the #1 Way to Keep it Crispy and Juicy
The fix is simple: Fry in smaller batches and give each piece of chicken breathing room. The oil needs space to circulate, ensuring even browning and keeping the coating intact. If you're cooking for ...
Line cooks don’t make a lot of money. They also don’t get a lot of respect for their craft; celebrity status does not exist for line cooks. But what’s a restaurant without them?
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