Houston Is the Country’s Ultimate Fried Chicken Destination | Eater Houston

"At chef Kaiser Lashkari’s Himalaya, I tasted a distinctive, skinless fried chicken that reflects his Parsi roots and inventive technique: he trims the bird, marinates it for three days in a blend of Indian spices, then fries it “the American Southern way” in vegetable oil in a small Indian fryer, dumping the oil after every four whole chickens. The result is deeply gilded, crisp, flavorful, and juicy with a light crust, served with a tangy “magic mustard” sauce that locals rave about; as Lashkari says, you don’t miss the skin because of the way it’s fried." - Brittany Britto Garley