9/2/2009

Charles Boghosian, better known as Chicken Charlie, batters and deep-fries everything from frog legs to Twinkies to pickles at the Chicken Charlie stand he sets up at fairs in California. "There is an art to frying food," he said. "What type of batter to use, whether you're going to use it wet or dry, how thick it should be, how much time it spends in the oil."

Related Summaries