Crisp-Fried Chicken with Black Vinegar Glaze

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By Neil Perry

Published 2008

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This dish uses multiple cooking methods, so get your master stock happening and you can cook the best crispy-skin chicken ever. For tables of six and under, cook a half bird, but if you are serving a table of eight or more, cook the whole chicken. Even though I would cook this whole in the restaurant, I would suggest you still cook it in two halves as it is easier to cut up once out of the fryer. If you are just using one half, keep the other to make a delicious sandwich or use in a salad o