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Delicate dance of fat at high temperatures leads to a crispy, savory summer snack

The chemistry of fried chicken (video)

By American Chemical Society ——--July 20, 2017

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WASHINGTON, Battered and deep-fried chicken might be one of the most delicious foods ever. But what makes this summer picnic staple so tasty? It all comes down to the chemistry of frying. In the latest Reactions video, learn how the delicate dance of fat at high temperatures leads to a crispy, savory summer snack:

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American Chemical Society——

American Chemical Society, ACS is a congressionally chartered independent membership organization which represents professionals at all degree levels and in all fields of chemistry and sciences that involve chemistry.

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