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Zero Waste Recipe: Super-Crispy Fried Chicken by Takahiko Kondo
This recipe from sous chef Takahiko Kondo of Osteria Francescana makes use of leftover egg whites and potato starch to create sensationally crispy fried chicken.
The recipe is taken from Why Waste? with chef Massimo Bottura, the exclusive Fine Dining Lovers series dedicated to making food waste delicious.