Love fried chicken, but want more crunch? We've got your back.
Cook’s Country senior editor Diane Unger removes a piece of fried chicken from a pot of hot oil while testing two batches of the classic comfort food in order to find out which crust yielded the crunchiest results.
About the Author: Steve Klise
Steve Klise is a photo editor at
America's Test Kitchen. When he isn't running the
Test Kitchen Snapshots section of The Feed, drooling over pictures of food while directing shoots for
Cook's Illustrated and
Cook's Country, or trying to stay out of the way while taking photos in the Test Kitchen, you can find him scurrying around his own kitchen, relaxing in one of Boston's waterfront parks, daydreaming about great barbecue, or stuck in traffic jamming out to Springsteen with the windows down.
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