This week, we're faced with a very particular challenge, the likes of which I never thought I'd have to face: batter-fried chicken. It sounds innocuous enough, but a cursory glimpse at any given recipe eschews batter in favor of a sturdier, more reliable flour-and-egg dredge. Thanks to our new kitchen producer (Kendall Beach), we concocted a formula for batter that wouldn't bulk up, wouldn't brown too quickly, and wouldn't crack in the unforgiving oil. The results are annoyingly difficult but undeniably fantastic fried chicken, made in (what I imagine is) the Pollos Hermanos style!

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