Crispy Chicken (Ooh) With Lime Butter (Aah)
Source: New York Times
To be completely honest, I don’t care that much whether chicken meat is white or dark. For me, it’s all about the skin. (Well, it’s also about the feet, tail and innards, but that’s a newsletter for another time.)It doesn’t even have to be crispy skin — I like it steamed and chewy, brittle and ultracrisp, or anywhere in between. Not everyone appreciates the softer, floppy side of chicken skin, but I definitely…
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