Frying Your Way to Better Chicken

Reactions is exploring the chemistry behind fried chicken today. We’re looking at the science of heat transfer, hydrolysis, convection, polymerization and more! The deliciousness of fried chicken all comes down to that chemistry.

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Narrator/Fact Checker:
Kyle Nackers

Writer:
Judith Lavelle

Producer:
Sean Parsons

Executive Producer:
Adam Dylewski

Scientific consultants:
Diane Bunce, Ph.D.
Darcy Gentleman, Ph.D.
Alison Le

Ever wonder why dogs sniff each others’ butts? Or how Adderall works? Or whether it’s OK to pee in the pool? We’ve got you covered: Reactions a web series about the chemistry that surrounds you every day.

Reactions is produced by the American Chemical Society.