Less Is More

Is there any truth in the cliche that says successful execution of the simplest of dishes is the sign of a truly talented cook? I think it's possible. Especially when it comes to fried chicken. There are very few dishes that are as simple to make, but also very few dishes that are as difficult to make really well. I recently had an enlightening experience involving fried chicken, and I'm excited to tell you what I learned about this iconic dish.

First of all, at Le Cordon Bleu College of Culinary Arts in Chicago you can imagine that good old American fried chicken is not a recipe that we teach. As sad as that makes me, it's obviously understandable, seeing as how the library of classic French recipes is so unbelievably vast, and our students need to soak up as much of that as possible in their short time at our school. The reality of the situation, however, is that I'm certain that in my eight years of teaching there, only a very small handful of students have possessed the natural talent to turn out an exceptional batch of golden brown, crisp-skinned fried chicken (just because the recipe isn't in the curriculum doesn't mean I don't find a way to get my class to make it at some point).

To make what could become a very long story as short as possible, I'm going to give away what I think is the secret to the best fried chicken. We've already mentioned the need to keep it simple, but keeping it simple really refers to the ability to adhere to the rule of austerity, and stay away from the tendency to over-bread the pieces of chicken. That's right, it's as easy as that. If you can follow the simple formula of seasoning the chicken pieces, then dredging them lightly in robustly seasoned flour before frying in oil that is no hotter than 325?F, you will turn out something more delicious than most people will ever taste. Resist the urge to coat with batter; resist the urge to double dredge; resist the urge to use cornmeal; and, by all means, never three step bread the chicken, ending with a coating of breadcrumbs! That is not fried chicken. If you follow my advice, you'll discover that the magic of amazing fried chicken comes from the skin of the bird itself turning brown and cracklin' crisp. That's why it's so important to lightly dredge in flour only...that thin coating allows the skin to do what it is meant to, and you're left with a crunchy, crispy, juicy, perfectly simple, but perfectly executed fried chicken.

Browse Culinary Arts Schools & Colleges

Refine School Matches
Hide filters
  • SUBJECT

    See More

  • DEGREE

    See More

  • PROGRAM TYPE

  • START TIME

    LOCATION
    Please enter valid US or Canada Zip.
            Results open in new window

            Searching Searching ...

            Matching School Ads
            5 Program(s) Found
            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
            • Externship opportunities are available at numerous famous New York City restaurants.
            • Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
            Show more [+]
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            5 Program(s) Found
            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
            • Offers programs in design, media arts, fashion, and culinary.
            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
            • Over 50 campus locations nationwide.
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            5 Program(s) Found

            Sullivan University is a private institution of higher learning dedicated to providing educational enrichment opportunities for the intellectual, social and professional development of its students. The institution offers career-focused curricula with increasing rigor from the certificate through diploma, associate, bachelor’s, master’s and doctoral degree levels. Throughout those curricula, the university seeks to promote the development of critical thinking, effective verbal and written communication, computer literacy, and teamwork as well as an appreciation for life-long learning, cultural diversity and the expression of professionalism in all activities. At the graduate level, the university also seeks to promote a culture of research.

            3 Program(s) Found
            L'Ecole Culinaire , Kansas City
            • Offers educational opportunities for the aspiring, career-minded chef.
            • Students are trained by professional chefs and spend the majority of their final term working in the campus restaurant to learn all phases of the culinary industry.
            • St. Louis campus offers new Food Truck Entrepreneurship courses.
            • Has a student-run food truck that tours around St. Louis.
            • All campuses have a public restaurant where food is prepared and served by students.
            Show more [+]
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            4 Program(s) Found
            • Hands-on culinary education with focused attention on each student
            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
            • 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
            • Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
            • Campuses in New York and Silicon Valley with nearby housing available
            Show more [+]
            1 Program(s) Found
            • Gives students the opportunity to earn their associate’s degree in the culinary arts field in less than 15 months or bachelor’s degree in the food service management field in 2.5 years through their year-round schedule.
            • Located in Norfolk and Newport News, Virginia.
            • Offers externship experiences to students for experience in the field.
            • Hosts regular career fairs for employer recruitment.
            • Has student housing available.
            • Accredited by the Commission on Colleges of the Southern Association of Colleges and Schools (SACSCOC).
            Show more [+]
            1 Program(s) Found
            Salter College , West Boylston
            • Offers training programs in preparation for professional careers in business, health care, and computers.
            • Provides associate and certificate programs in medical assisting, massage therapy, culinary arts, and more.
            • Places students in externships to gain real world experience before completing their respective program.
            • Accredited by the Accrediting Council for Independent Colleges and Schools (ACICS).
            • 2 campuses in Chicopee and West Boylston, Massachusetts.
            Show more [+]
            Good for Working Adults
            • Accredited
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits