Scott Reitz is not OK with flavorful fried chicken shedding its skin. Repeat: Not OK. He called out Chicken Scratch's slough syndrome in his review of the Oak Cliff restaurant, and he did it once more in his review teaser on City of Ate, offering that in addition to Tim Byres' use of shallow frying technique -- a centuries-old method that's "prone to inconsistencies" -- it maybe due to his letting the chicken rest before serving. Reitz, however, is "not sure [Byres] agreed it was a problem." [City of Ate]
Filed under:
