FOR IMMEDIATE RELEASE | July 20, 2017

The chemistry of fried chicken (video)

WASHINGTON, July 20, 2017 — Battered and deep-fried chicken might be one of the most delicious foods ever. But what makes this summer picnic staple so tasty? It all comes down to the chemistry of frying. In the latest Reactions video, learn how the delicate dance of fat at high temperatures leads to a crispy, savory summer snack: https://youtu.be/Vjj2OJBOQ_0.

Youtube ID: Vjj2OJBOQ_0

Reactions is a video series produced by the American Chemical Society and PBS Digital Studios. Subscribe to Reactions at http://bit.ly/ACSReactions and follow us on Twitter @ACSReactions.

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Note: ACS does not conduct research, but publishes and publicizes peer-reviewed scientific studies.

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