It started with the idea of chicken fried steak: pounded, floured, and shallow fried. Then—why not make chicken fried chicken? We had chicken. Whole chickens. The initial idea was to bone out and flatten the entire bird. That thought was quickly squashed when we realized how big that would be. But a half a chicken would still be quite impressive. So we integrated some improvements that we have made along the way in our chicken frying exploits. We scored the flesh of the chicken. We brined the meat in spiced buttermilk. We added potato starch to the breading for the bird. The results were a massive sheet of fried chicken. It was crispy, juicy, and far too large for one person to enjoy alone. It’s a dish meant for sharing. And it needs to go on a menu somewhere.
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