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 Seattle Kitchen


Ingredient of the week: Fried chicken

June 14, 2012 @ 12:05 pm (Updated: 12:06 pm - 6/14/12 )

This week the Seattle Kitchen staff goes over the ins and outs of fried chicken. All the members of the Seattle Kitchen staff have different techniques for this dish. Host Tom Douglas loves Ezell's style, and prefers corn starch to flour for frying. Host Thierry Rautureau says his frying is more like grilling, and SK contributor Katie O shares a Japanese version of fried chicken.

friedchicken2

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Comments (2)


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  • rubegoldberg wrote...
    Great
    June 16, 2012 3:50 pm
    Yuppie fried chicken, isn't anything sacred anymore?
    { "Thumbs Up":"1","Thumbs Down":"-1" }
  • anotherfencewalker wrote...
    Can't wait..
    June 17, 2012 11:23 am
    I'll bet it'll be healthy and good for you too.
    { "Thumbs Up":"1","Thumbs Down":"-1" }
  • { "Thumbs Up":"1","Thumbs Down":"-1" }