{
 "id": "extra-crispy",
 "names": {
  "name": "extra crispy",
  "aliases": [
   "well done",
   "hard fried",
   "crispy"
  ],
  "said": "'Extra crispy' at the register; 'well done' on the ticket."
 },
 "region": [
  "us"
 ],
 "facets": {
  "letter": "E",
  "part_of_speech": "phrase"
 },
 "etymology": {
  "root": "extra (Latin extra 'outside, beyond') + crispy (Old English crisp, from Latin crispus 'curled', re-pointed in English to mean brittle) — an intensifier stuck to a texture word",
  "first_attested": "",
  "note": "*Inference —* the phrase is an instruction wearing the grammar of a flavour. It goes in the same slot on the ticket as 'hot' or 'lemon pepper', but it asks the fryer for time rather than the sauce station for anything.",
  "tier": "tradition"
 },
 "text": {
  "what": "An order for more time in the oil. Not a flavour, not an upcharge in most places: a request that the wing stay down until the skin goes hard and the colour goes past golden. Kitchens read it as a range, which is why the same words get you different wings at two counters a block apart.",
  "how": "A cook answers it three ways — leave them longer in one fry, pull the basket up and drop it back for a second hit, or run the whole order through a proper double fry. Ordering it costs minutes, so a busy kitchen will sometimes decline. Ask for it and for sauce on the side and the crust survives the drive home; ask for it and a heavy toss and you have undone it."
 },
 "kin": [
  {
   "to": "double-fry",
   "as": "The technique that delivers what the phrase asks for, when a kitchen has time for it.",
   "rel": "fry"
  },
  {
   "to": "deep-fryer",
   "as": "The machine the instruction is aimed at.",
   "rel": "fry"
  },
  {
   "to": "naked",
   "as": "The other instruction a counter takes about texture, this one about coating.",
   "rel": "term"
  },
  {
   "to": "sauce-on-the-side",
   "as": "Ordered with it by anyone who wants the crust to last past the parking lot.",
   "rel": "fry"
  },
  {
   "to": "the-toss",
   "as": "The step that undoes it, second by second.",
   "rel": "contrast"
  },
  {
   "to": "air-fryer",
   "as": "Bought largely by people chasing this phrase at home.",
   "rel": "fry"
  }
 ],
 "sources": [
  "s:wp-buffalo-wing",
  "s:wp-deep-frying"
 ],
 "provenance": {
  "default": {
   "tier": "tradition",
   "note": "counter language; described from general practice, not from a cited menu"
  },
  "fields": {
   "text.what": {
    "tier": "tradition"
   },
   "text.how": {
    "tier": "tradition"
   }
  }
 },
 "confidence": "medium",
 "needs_verification": true,
 "schema": 1,
 "type": "term",
 "images": [],
 "updated": "2026-09-16",
 "blurb": "An order for more time in the oil. Not a flavour, not an upcharge in most places: a request that the wing stay down until the skin goes hard and the colour goes past golden.",
 "region_terms": [
  {
   "key": "us",
   "name": "The United States",
   "state": null,
   "note": "use when a node belongs to the whole country"
  }
 ],
 "kin_out": [
  {
   "to": "double-fry",
   "type": "fry",
   "name": "the double fry",
   "as": "The technique that delivers what the phrase asks for, when a kitchen has time for it.",
   "rel": "fry"
  },
  {
   "to": "deep-fryer",
   "type": "fry",
   "name": "the deep fryer",
   "as": "The machine the instruction is aimed at.",
   "rel": "fry"
  },
  {
   "to": "naked",
   "type": "term",
   "name": "naked",
   "as": "The other instruction a counter takes about texture, this one about coating.",
   "rel": "term"
  },
  {
   "to": "sauce-on-the-side",
   "type": "fry",
   "name": "sauce on the side",
   "as": "Ordered with it by anyone who wants the crust to last past the parking lot.",
   "rel": "fry"
  },
  {
   "to": "the-toss",
   "type": "fry",
   "name": "the toss",
   "as": "The step that undoes it, second by second.",
   "rel": "contrast"
  },
  {
   "to": "air-fryer",
   "type": "fry",
   "name": "the air fryer",
   "as": "Bought largely by people chasing this phrase at home.",
   "rel": "fry"
  }
 ],
 "source_list": [
  {
   "id": "s:wp-buffalo-wing",
   "kind": "wikipedia",
   "title": "Buffalo wing",
   "publisher": "Wikipedia",
   "url": "https://en.wikipedia.org/wiki/Buffalo_wing",
   "accessed": "2026-09-16"
  },
  {
   "id": "s:wp-deep-frying",
   "kind": "wikipedia",
   "title": "Deep frying",
   "publisher": "Wikipedia",
   "url": "https://en.wikipedia.org/wiki/Deep_frying",
   "accessed": "2026-09-16"
  }
 ],
 "tiers": {
  "text.what": {
   "tier": "tradition"
  },
  "text.how": {
   "tier": "tradition"
  },
  "etymology": {
   "tier": "tradition",
   "note": "counter language; described from general practice, not from a cited menu"
  }
 },
 "primary_image": null,
 "tag_facts": [],
 "recognition_facts": [],
 "acclaim": 0,
 "kin_in": [
  {
   "from": "chicago-mild-sauce",
   "type": "style",
   "name": "Chicago mild sauce wings",
   "as": "What 'fried hard' asks for, in the words another city uses.",
   "rel": "term"
  },
  {
   "from": "rochester-breaded",
   "type": "style",
   "name": "Rochester breaded wings",
   "as": "What a breaded wing is already, before anyone asks for it.",
   "rel": "term"
  },
  {
   "from": "breaded-fry",
   "type": "fry",
   "name": "the breaded fry",
   "as": "What a menu calls a coat taken further, and what that word does and does not settle.",
   "rel": "term"
  },
  {
   "from": "double-fry",
   "type": "fry",
   "name": "the double fry",
   "as": "The American menu word that often means this, and sometimes means only longer.",
   "rel": "term"
  },
  {
   "from": "bonchon",
   "type": "place",
   "name": "Bonchon",
   "as": "Sells the idea as a whole business: the second fry is what the word is asking for.",
   "rel": "term"
  },
  {
   "from": "naked",
   "type": "term",
   "name": "naked",
   "as": "The other instruction a counter takes about texture.",
   "rel": "term"
  }
 ]
}