Interesting chapter. I've made fried and baked chicken recently so I appreciate the work that goes into it. Seasoning really is important, as is frying it correctly. On the other hand, if you know how to do it right, it's cheaper and often tastier to do it yourself rather than going to a fried chicken place where the rushed, minimum wage workers may or may not do it right, and even if they did do it right, it might have been sitting under a heatlamp for a while so will be a unappetizing mix of dry and/or soggy. Possibly underseasoned too, and if they didn't fry it right, steeped with oil because they didn't heat the oil to a high enough temperature to create a seal that doesn't let excess oil into the chicken. Or they're using old oil too many times without filtering it... or I could just go on and on really, but the point is, sometimes to do a job right (like frying chicken) you have to do it yourself, and Madoka seems like she put some care into it.
