Fried Chicken Three Ways | The New Yorker
"Charles Gabriel, of Charles Pan-Fried Chicken, is a cult figure of Harlem, where his restaurants have been neighborhood staples since the first one opened, in 1990. After closing his last location during the pandemic, Gabriel opened two new branches, in Harlem and on the Upper West Side. But Gabriel’s recipe hasn’t changed: he dry-brines the chicken with salt, pepper, and garlic and onion powders (plus a couple of secret ingredients), then dredges each piece in seasoned egg-and-milk wash and all-purpose flour before frying them in soybean oil in a giant cast-iron pan (never a deep fryer), turning the pieces constantly for even browning. The resulting chicken—salty, crunchy, and surprisingly light on oil—tastes just as good hot from the pan as it does cold from the fridge." - Shauna Lyon
