Fried chicken — and, no, not KFC — is having a moment.
The bird is the word — especially if it’s hot and crispy.
“My creation is meant to be as authentic as possible, which is why I only use chicken legs,” Pandya said. “They’re the most prized in India for their juiciness.” One of 20 children who grew up on a cotton plantation in Charlotte, NC, Gabriel’s recipe is a replica of his mother’s. “The trick is to use a cast-iron frying pan and never a deep fryer,” he said. “It comes out crispy and golden brown but not oily.”
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