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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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    "Picante, ácido, picante y dulce: El pasaporte de sabores de Padma". Entrevista con Brad Thomas Parsons, www.amazonbookreview.com. 27 de noviembre de 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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