Crunchy, salty, and juicy, fried chicken done right is about as good as food can get. How can it be improved? How about frying it in duck fat? That’s what Los Angeles chef Ludo Lefebvre does, and in this video, he explains how the dish came to be.
Like so many culinary wonders, Lefebvre’s creation was a happy accident. Los Angeles Times critic Jonathan Gold showed up to Lefebvre’s LudoBites pop-up one night, but the kitchen was closed. The chef didn’t have much food on hand, but he did have the makings for fried chicken, and he had been toying with the idea of cooking it in the holy elixir that is duck fat. Lefebvre decided to give it a shot. Gold wasn’t disappointed.
“The review came out, and Jonathan Gold said it was amazing,” the chef says in the video. “That is the story of my fried chicken with the duck fat.”