The chemistry of fried chicken (video)
Delicate dance of fat at high temperatures leads to a crispy, savory summer snack
By American Chemical Society —— Bio and Archives--July 20, 2017
Science-Technology | Comments | Back To Full Article
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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