Video: The chemistry of fried chicken

The chemistry of fried chicken (video)
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:

Citation: Video: The chemistry of fried chicken (2017, July 18) retrieved 15 April 2024 from
This document is subject to copyright. Apart from any fair dealing for the purpose of private study or research, no part may be reproduced without the written permission. The content is provided for information purposes only.

Explore further

Healthier battered foods thanks to a gift from the sea called 'chitosan'


Feedback to editors