Cold Fried Chicken
Fried chicken is one of those inexplicable things in the universe - the general rules of culinary mastery don't necessarily apply. While delicious fresh, why is it actually better after a night in the fridge? Why is Royal Farms fried chicken better than anything I've ever paid for at an actual restaurant? Why is the drumstick (handle chicken, according to some kids I know) the absolute most desirable piece of the bird? And why is a 12 pack of drumksticks the cheapest pack of chicken you can buy, while boneless, skinless, bland-ass chicken breast is the most? Fried chicken isn't something we made at home growing up (even though we had a Fry Daddy). It wasn't until I received the Ad Hoc cookbook one year that my friends Tim and Kate told me I HAD to try the fried chicken recipe. Since I first made it, I've scaled it down and also made some slight changes (example: hot sauce in the buttermilk). I like this recipe. I won't make any claims that it's the bes...