Meet the Double-Fry: Why Our Chicken Crunches Louder
By: The SLAPS! Team
Every piece of SLAPS! chicken takes two trips through the fryer. It is a little extra work for our kitchen, and we think it is worth every single second. Most fried chicken is cooked once and sent out the door, but we have never been in the business of doing things the quick way.
Two Fries, One Big Crunch
The first fry cooks the chicken gently so it stays tender and juicy all the way through. Then it gets a short rest, which lets the coating settle and the moisture stay where it belongs. When it heads back into the fryer for a second, hotter dip, the crust turns golden, craggy and wonderfully crisp.
So next time you stop by, listen closely when the chicken lands on your table. That crackle is the sound of a recipe done the long way. Whether you go for a piece or two, a whole bucket for the table, or a handful of wings, every bite gets the same careful treatment, and we would not have it any other way.
