Born inthe fryer.
Fried chicken, done properly. Brined, dredged twice and fried golden for every order.
How it all began
Placeholder: Your story: How did the shop start? Who is at the fryer? What was the first thing on the menu? Three to five sentences.
What we care about
The oil is hot.
Oil that is not hot enough makes soggy chicken, so we wait until it is ready.
Twice through the flour.
A second dredge builds the thick, craggy coat that makes the crunch.
Every piece rests.
A short rest after the fryer keeps the crust crisp and the inside juicy.
