20150224_MG_5057

Test cook Russell Selander stands watch over three skillets full of chicken strips frying in different fats as he works on a recipe for paleo fried chicken. Why three skillets when one Dutch oven is our standard method? Having used big batches of canola oil in previous testing in order to nail down his brining and breading processes, Russell is switching to smaller quantities of paleo-favored fats in order to determine which varieties deliver the best results. Here, he’s experimenting with shallow-frying his chicken in ghee, coconut oil, and duck fat.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s