The best fried chicken is pan-fried, but very few restaurants make it that way because it takes about 40 minutes. Deep-frying is more popular, but the results are mixed, with some chicken tasting of sludgy industrial oil.
Published in Brief:
|Store sales: Japanese knives, kitchenware, or tableware for food professionals||
New York Mutual Trading (MTC Kitchen)
|New York, NY|
|Culinarians Wanted, Kitchen Management Training in NYC||
Hillstone Restaurant Group