Marcus Samuelson (Acquavit, C-House)Marcus Samuelson (Acquavit, C-House)
The way we will do a fried chicken. We'll probably circulate it first and slow cook it. And then double fry it on low heat in oil. And then higher heat in oil. That's gonna make it the crunchiest, the crispiest, the best damn chicken in all of New York City. Hopefully.