Fried chicken served hot is heaven, but have you tried it cold? That's the crazy popular tradition each summer for the past decade at Crook's Corner, a beloved restaurant in Chapel Hill, N.C.
Some Like it Cold
Chef Bill Smith added this option during summer months more than 10 years ago. "When I was growing up, my mother fried a lot of chicken and you wouldn't always get it when it was hot. I just loved going through the fridge and finding a chicken leg. It's the best thing."
Customers start asking for cold fried chicken in April, and sales soar when it appears. When the weather turns cool, "people just stop ordering it," said Smith.
The key to this picnic plate's appeal, of course, is the chicken and Smith keeps it simple, brining the bird overnight before dousing it in buttermilk and dredging it in self-rising flour seasoned with salt and pepper. "The self-rising flour gives it a nice, puffy crust and that holds up well even after two days in the fridge," Smith said.
Doesn't that sound like a perfect reason to fry up some chicken and double the batch, so you'll have leftovers?
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