Video: The chemistry of fried chicken

July 18, 2017, American Chemical Society
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:

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

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