For the longest time, I've yearned to learn how to make fried chicken. My friend Linda's recipe turns out finger-lickin' fried chicken, crispy on the outside and moist on the inside, one skillet after another. The trick to Rock-Star Fried Chicken starts with a thin coating of spicy mustard. After that, the brilliance is in the three-step cooking process: first, for browning and crisping, a fast fry on both sides; second, to cook the chicken, a slower fry at a lower temperature in a covered skillet; third, to recrisp the coating, a last few minutes uncovered at a fast fry at a higher temperature again. “Then I crossed the empty street Caught the Sunday smell of someone fryin' chicken ...” - Johnny Cash in the Kris Kristopherson song 'Sunday Mornin' Comin' Down' (sound clip below) In the food world of my childhood, a woman’s no cook, not a real cook anyway, until she masters a tender flaky pie crust, hot-from-the-oven homemade bre
