When a chef tells you you’re missing out on something, it’s time to pay attention.
Cold fried chicken, to be exact.
Bernstein, who serves as a consulting chef for Delta Airlines, mentioned that she is planning to start offering this dish to premium class passengers next year and she sounded ready to dig into a heaping plate of the stuff as she described it.
“What’s better than a really great buttermilk tarragon mustard infused fried chicken that was made beautifully the day before and then chilled with a cold potato salad for lunch when you’re traveling?” Bernstein said.
“The texture is a little different when you eat cold fried chicken and it’s one of my favorite things in the whole wide world.”
Now I’ve nibbled on plenty of hot fried chicken, lured by the hunger-inducing aroma, the satisfying crunch of the skin and the salty, spicy flavor it gives the succulent meat. But I’ve never had cold fried chicken. Would it keep its appeal after a few hours in the fridge? Aren’t fried foods at their best straight out of the bubbling frying pan?
There was stunned silence on the other end of the line when I admitted this.
“It’s delicious,” Bernstein said. “You are missing out.”
OK, you learn something new everyday. For all of you fried chicken aficionados, do you like it best hot or cold? What’s the allure of the cold version?
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