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

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Tasty treat
Thomas J. Story

Tasty treat

Lee—who teaches at San Francisco’s Tante Marie’s Cooking School and still works with Yan—fries chicken at least once a month. “It’s great right out of the fryer, but also at room temp on a picnic—or ice cold straight from the fridge,” she says.

Her career highlight so far? Making fried chicken for Public Enemy in 2002, ​at ​B.B. King’s in Manhattan: “I came back 10 minutes later, and it was just bones.”

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