“ opening sentences to a cookbook I’ve ever s there any omnivore out there who doesn’t like fried chicken?” is one of the greatest read. It’s posed by Susan Jung – former food & drink editor for the – at the start of her wonderful homage to every cut of the bird. I thought I’d tried every possible variation of fried chicken, from Korean to Japanese karaage. Good Food columnist Melissa Thompson has even filmed a series about it – The Stories Behind Fried Chicken (). But, takes it above and, well, beyond.
