New Orleans chef Donald Link’s undestandably popular fried chicken is made just like his granny used to make in Lake Charles: seasoned, skillet-fried, dark, and so crunchy that each bite practically echoes through the large dining room at his restaurant Cochon. Letting the bird rest for up to 20 minutes after frying is critical, allowing the natural chicken juices to settle. In the meantime, you can make Link’s Dirty Rice to serve on the side.
Cutting the chicken into 10 pieces instead of the more typical 8 results in smaller pieces with more crispy goodness. Cut the chicken into 8 pieces, leaving the drumstick side of the wing attached to the breast. Then cut the breast in half, so you end up with two wings, two thighs, two legs, and four pieces of breast (two with a partial wing attached).
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