Chefs find fried chicken has legs

Chefs find fried chicken has legs

Once every three months at Chicago’s West Town Tavern, chef-owner Susan Goss used to make fried chicken for family meal. Everyone loved it, but it was a hassle.

“I’m a fried-chicken snob,” Goss says, and she didn’t want to veer from the heavy-lidded iron skillet of her childhood, which she says seems to act “almost like a pressure cooker,” and also a steamer, making for moist, crispy chicken.

“It took all day to

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