Chicken—any way you like it

Your complete chicken cookbook, from flavorful roasts to seasonal salads

Making foolproof fried chicken

Julia Lee, aka the Fry Queen, shares her secrets for mastering the classic

The Fry Queen
Thomas J. Story

The Fry Queen

Few summer foods can trump crisp, juicy fried chicken. And few cooks can make it as well as Julia Lee, known to her colleagues in the culinary world as the Fry Queen. Lee mastered frying while working on the PBS shows of chefs Martin Yan and Jacques Pépin. “Martin taught me how to fry, not just chicken but everything,” says Lee, who lives in San Francisco. “Jacques showed me that if you fry correctly, you actually use very little oil—less than if you sauté.”

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