Crispy Texture Quotes

The first time I ever deep-fried something, I was terrified. I was making yeasted jelly donuts, and I was so nervous that I fried them, unblinking, with a pounding heart and sweaty palms.

You don't know what the pattern of flour and chicken is going to be, but you know you're going to get some good fried chicken.

Chicken parm is hard to beat.

Why do croutons come in airtight packages? It's just stale bread to begin with.

My own favorite way to cook and eat razor clams is to simply dredge them in a mix of seasoned flour and cornmeal, then pan fry them in butter until crisp and golden. Be careful not to overcook them so they stay tender, not tough and chewy.

I make amazing fried chicken. The secret is taco seasoning.

I like crunchy things like Baked Lays.

Toast is bread made delicious and useful. Un-toasted bread is okay for children's sandwiches and sopping up barbecue sauce, but for pretty much all other uses, toast is better than bread. An exception is when the bread is fresh from the oven, piping hot, with butter melting all over it. Then it's fantastic, but I would argue that bread fresh out of the oven is a kind of toast. Because I'm an asshole and I refuse to be wrong about something.

Two words to improve any dish. Ba, Con

I love super crispy, almost burned, snapping-crispy bacon.

As soon as you wanna take away the flavor of anything, just fry it.

Little critters fried like fritters come out crunchy and divine.

The best - and most popular - recipe I've ever written has three ingredients: buttermilk, chicken, and salt.

The greasier, the better.

Panko are the elite of the breadcrumb world because they stay so crunchy and light.

I love a waffle fry.

The noise from good toast should reverberate in the head like the thunder of July.

You can deep-fry anything, and I would eat it.

Leeks, like other oniony things, reach a certain peak when fried. It's the subtle sweetness that suddenly becomes evident and works so well with their creamy texture.

My father always cooks more polenta than he needs for a meal. The excess he spreads on an oiled surface and chills. Next day, he cuts out chunks, fries them in olive oil and serves with salad.

Long-stemmed broccoli should be tossed with olive oil and flaky salt and roasted in a hot oven until the florets turn the color of hazelnut shells and shatter on the tongue.