July 18, 2017
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Video: The chemistry of fried chicken

by American Chemical Society

Credit: The American Chemical Society
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Credit: The American Chemical Society

Battered and deep-fried chicken might be one of the most delicious foods ever. But what makes this summer picnic staple so tasty?

It all comes down to the of frying.

In the latest Reactions video, learn how the delicate dance of fat at leads to a crispy, savory summer snack:

Provided by American Chemical Society

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