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  • There are two schools of fried chicken. One is brining in salted water and the other is soaking in either buttermilk or milk. I just combine the two.

    Padma Lakshmi
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    "'Tangy, Tart, Hot & Sweet': Padma's Passport to Flavors". Interview With Brad Thomas Parsons, www.amazonbookreview.com. November 27, 2007.
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There are two schools of fried chicken. One is brining in salted water and the other is soaking in either buttermilk or milk. I just combine the two. - Padma Lakshmi
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