Barbecued, baked or buffalo-style, chicken is one versatile piece of meat. But there's nothing quite as classic (albeit controversial) as poultry that's been battered and fried until it's crisp.
It's a soul food staple and a Sunday dinner favorite that Roots' drummer, Questlove, says is poised to take the cupcake's "most popular" spot. With interesting variations like the one at Supper restaurant in Philadelphia, which is seasoned in a pastrami brine, and at American Cupcake in San Francisco, where it's coated in the same batter used to make red-velvet cake, fried chicken may have already stolen the crown.
Look for the broiler-fryer variety when shopping (not all chicken is created the same), and freeze it for no longer than two months.
Here, two creations -- one, oven-baked with a crunchy panko crust (the modern classic); the other, hot and honey-coated the way St. Louis' Sweetie Pie's customers like (creative genius) -- put Questlove's prediction to the test.
Classic or creative? Which recipe gets your vote?
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