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The Science Of Fried Chicken

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November 17, 2016
  • Stephanie Kuo, KERA
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The “Sir Mix a lot” at Whistle Britches in North Dallas, Texas, includes three pieces of golden fried chicken with a side of potato salad and a homemade biscuit. (Stephanie Kuo/KERA)
The “Sir Mix a lot” at Whistle Britches in North Dallas, Texas, includes three pieces of golden fried chicken with a side of potato salad and a homemade biscuit. (Stephanie Kuo/KERA)
This article is more than 6 years old.

Fried chicken is king in Texas. But it doesn't just taste great — making the perfect fried chicken involves science.

Reporter Stephanie Kuo (@stephanieskuo) from Here & Now contributor KERA in Dallas visited a few iconic North Texas chicken restaurants to break down the physics behind the fry.

This segment aired on November 17, 2016.

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