10 (Wed) February 2010
-Oksu (Joongang Heights Apts), Seongdong, Seoul, Korea-
Now that I think about it, “oven-fried” doesn’t make any sense. I suppose the idea is to get chicken with the texture of deep-frying but without the hassle and, perhaps, the health concerns. But ultimately, all the work of breading the bird, which included loads of butter and oil to mimic the taste of actual fried chicken, was more of a pain, though nowhere near the actual taste, and, probably, just as bad for the arteries. After one bite, I discarded the skins, which were kinda greasy icky, and just ate the flesh, which was also kinda greasy icky. Just barely 1.0.