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Debate: Is it better to drain fried food on paper towels or a wire rack?
Ngl, I just found out a stat that blew my mind. I was reading this food science blog last week, and they said paper towels can actually trap steam and make your fried chicken soggy if you leave it sitting too long, like over a minute. They claimed a wire rack keeps the crust crispier because air circulates all around. But on the flip side, I've always used paper towels, and my grandpa swore by them for absorbing the extra oil. He'd say a rack just lets the grease drip back onto your counter or into the fryer. Honestly, I tested it with a batch of fries last night. The rack ones stayed crunchier for like 5 minutes, but my kitchen was a mess with oil spots. The paper towel ones got a little soft on the bottom after two minutes, but cleanup was way faster. Which side do you guys think is the real move for that perfect crunch?
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