Although my current focus is the history and recreation of classic fried chicken recipes, I must admit that anytime a new fried chicken recipe comes out, I have to be the first to try it. Lan Lam from America’s test kitchen is a bit of a sacred figure in my household. Her series on cooking technique and science is one of my favorites, and I have deep respect for her as a chef and as a culinary researcher and scientist. When I saw that she had created a new fried chicken recipe, I had to try it

This recipe attempts the ambitious act of merging straight-ahead fried chicken with some Asian influences. This recipe is not easy to make; aside from some measurement instructions in the recipe itself, which are a little vague and overly complicated, all in all, from the deconstruction to the chicken to the final eat time, the process took me about six hours. This chicken recipe, to get its interesting texture, requires creating both a batter and a flour dredge and then combining them together to get a very unique crust that has some of the qualities of Asian-style chicken (think sweet-and-sour) and American Southern-style fried chicken with its flour texture. The result of this is a completely unique flavor and texture profile. I commend Lan Lam on this unique and creative recipe it is delicious, and the promises that she make about texture and flavor come through in the final recipe. However, I think that for most home cooks this process is a little bit too complex and time-consuming. When cooking a more straight-ahead fried chicken, it will give a result that the average American eater will probably enjoy more. I think that this recipe does have a place in the home cook’s arsenal, but for day-to-day fried chicken, lately I’ve been cooking recipes more closely to the James Beard one in the video below. That being said, I must praise Lan Lam for this wonderful recipe and for attempting to push the art of fried chicken forward.