Up Next
Back to Show
Reactions
Frying Your Way to Better Chicken
Season 4
Episode 20
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.
Sign up now for inspiring and thought-provoking media delivered straight to your inbox.
Support Provided By
12:54
Alex Dainis explores whether or not your milk needs to be pasteurized. Yes, it really does.
14:04
George tests a revolutionary new way to stick stuff together.
12:02
Sometimes the difference between life-saving drug and deadly side effect is chirality.
17:23
What happens when you eat morel mushrooms.
10:31
WARNING: this video contains incredible macro footage of supercooled water droplets nucleating ice.
13:12
Let’s dive into the science behind ocean alkalinization!
16:56
Discover why curdled milk is the key to the best cocktail you’ll ever taste.
10:13
Scientists are finding the building blocks of carbon ring structures… out in space!
12:00
George becomes a pyromaniac to figure out if ammonia is the fuel of the future.
13:06
Why Alex is terrified of antibiotic resistance, and what chemists are doing about it
9:01
Are liquid, virtually fireproof, recyclable batteries the future of grid-scale storage?
11:39
Join George as he hunts for an antidote to deadly mushrooms.