9 Italian egg tricks I learned from In a 5 star Restaurant — you'll wish you knew them earlier

Stop frying chicken the wrong way! In this video, Aldo Bellini shares fifteen old Italian tricks for perfect fried chicken, the golden Tuscan kind, counting down to the one move that makes the crust shatter while the inside stays juicy, and the truest reason Italians fry a bird at all. You'll learn: • Why to choose the thigh • The lemon, garlic, rosemary and white wine marinade • Why to take the chill off first • The rice flour coating that shatters like glass • The flour, egg and flour double coat • Why to rest the coated pieces • How to read the oil with a wooden spoon • Why to fry in small batches, and leave each piece alone • Why to drain on a rack, never on paper • The finish: a squeeze of lemon and flaky sea salt • The waste-nothing way to save your oil, and turn the bones into broth