The Perfect Pan-Fried Chicken, According to Charles Gabriel | Food Skills

A semi-finalist for Best Chef at the 2018 James Beard Awards, Charles Gabriel breaks down the keys to his now legendary pan-fried chicken recipe. Often neglected for a deep-fryer and a vat of oil, the giant pan makes for a crispier, juicier final product, and requires non-stop focus from the chef. At Charles’ Country Pan Fried Chicken, whole birds are butchered, battered, and then flipped one-by-one in the pan until golden brown. A staple in Harlem, New York, and a boon to home cooks everywhere, the pan-fried style perfected by Gabriel will change the way you look at fried chicken.

Subscribe to First We Feast on YouTube: http://goo.gl/UxFzhK
Check out more of First We Feast here:
http://firstwefeast.com/
  / firstwefeast  
  / firstwefeast  
  / firstwefeast  


First We Feast videos offer an iconoclastic view into the culinary world, taking you behind-the-scenes with some of the country's best chefs and finding the unexpected places where food and pop culture intersect.