It's the Olympics here in the Fried Chicken venue at Brooks Tavern, trying to come up with a Gold Medal Winner!
Saturday night some more attempts were on the field:
These two methods both involved the buttermilk brine, but the first was coated only with cornstarch and the other with our regular flourless dredge. No clear winner this time, so back to the slopes for more attempts.
Of course, this is featured on the cover of the current issue of Food and Wine, which we got on Monday...so still another practice run to get through. Hopefully the cooks will narrow down their choices by next Friday so we can go on vacation with Fried Chicken Fridays to look forward to in March!
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