Thanks to the queen of Southern cuisine's diabetes drama, lowcountry staples like fried chicken might have gotten a bit of a bad rap lately, but Flay's not hearing any of it. "This whole thing about baking fried chicken: why?" he asked the audience. "Everything in moderation, yeah — but you have to go all the way."
According to the chef, there are three keys to good fried chicken: crisp texture, a golden brown color, and a just-cooked interior. Learn Bobby's best bird-battering and frying tips to master these three aspects when you read on ahead.