Ta-Nehesi Coates and Matt Yglesias ask when frying chicken at home got so complicated. I’m closer to MY than to TNC in terms of my chicken-frying background, but I do make it from time to time, and it is of course only as complicated as you want it to be. I’m a Cooks Illustrated guy, but I don’t always take the time to go through their laborious buttermilk-bathing-brining-spice-juggling-tummy-rubbing-head-patting-gum-chewing routine. I should own a heavy Lodge pan, but I find my Le Creuset dutch oven works great for frying. The big hassle for me is what to do with all the leftover peanut oil (any ideas?). The obvious answer is: fry more stuff! But even I can only take so much fried food, and you still have to get rid of the oil somehow, eventually.
As with many things, the best fried chicken is often the batch someone else makes for you. Today I brought home some Korean bbq-fried chicken parts from H-Mart ($3.99/pound) and they were plump, meaty, delicious, with just a slight spice kick from the thick sticky sauce. You know it’s good when you find yourself involuntarily gnawing on bare bones.
We will not even speak of Popeye’s or KFC, and especially not of the Double Down, the Voldemort of fast food items in this house.
H-Mart limes today were six for $1.00 but small and not juicy, solidifying Hung Phat’s emergence as our go-to lime purveyor.