Making foolproof fried chicken
Julia Lee, aka the Fry Queen, shares her secrets for mastering the classic
Tasty treatLee—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.”