In Bakersfield, California, cooks douse fried chicken with butter and garlic. Puzzled, we paid a visit. Convinced, we fried more than 60 pounds of chicken to perfect our version.
SEASON 10Plenty of Garlic and Parm
To deeply season the chicken, we marinated it in a mixture of extra-virgin olive oil, fresh minced garlic, and granulated garlic for at least an hour. To ensure that the coating adhered to the chicken, we dipped the pieces in egg whites bef…Read More