That’s the most important component to a gun-sighting. Note it, …

Comment on Extra-Crispy Spicy Fried Chicken with “Delta” Sauce by Malcolm.

That’s the most important component to a gun-sighting. Note it, and quickly move on.

Malcolm Also Commented

Extra-Crispy Spicy Fried Chicken with “Delta” Sauce
Fried chicken that gets brown on the outside without getting cooked in the middle is usually a problem with oil temperature. Did you do this in a deep fryer, or on the stove?


Extra-Crispy Spicy Fried Chicken with “Delta” Sauce
That is so cool to hear. Congratulations, Sara!


Extra-Crispy Spicy Fried Chicken with “Delta” Sauce
Don’t forget the Delta sauce, Sara!


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I soak. You don’t have to soak. You do you, player.


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Great suggestion, Justin. We’ve talked about the sandwiches at Libby’s, but not the lobster roll in particular: http://www.fromaway.com/sandwiches/todays-sandwich-chicken-fried-steak-libbys-market


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Thanks so much, Sophie. Definitely give it a try!


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Awe, jeez Gale, this is one of the nicest comments we’ve received in a long time. Thanks so much for reading, and thanks for the support!


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There’s a lot to be said for fire and char, most times. But I haven’t yet found a better way to cook chicken for chicken salad.


Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the taco-centric blog "Eat More Tacos," and the junk food-centric "Spork & Barrel." His contributions include Serious Eats, Down East, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.