The chemistry of fried chicken (video)
WASHINGTON, July 18, 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.
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 to be the first to see our latest videos.
The American Chemical Society, the world's largest scientific society, is a not-for-profit organization chartered by the U.S. Congress. ACS is a global leader in providing access to chemistry-related information and research through its multiple databases, peer-reviewed journals and scientific conferences. ACS does not conduct research, but publishes and publicizes peer-reviewed scientific studies. Its main offices are in Washington, D.C., and Columbus, Ohio.
To automatically receive press releases from the American Chemical Society, contact [email protected]
Follow us: Twitter Facebook