The Art of Serving Fried Chicken

2015-6

B Y A m y K i l g o r e M a n g u s P H O T O G R A P H Y B Y J o s h u a C u r r y fried THE ART OF SERVING chicken Porch swings, gardenias, thank you notes, string bands, white pants & pearls — the American South cherishes its traditions. WHILE SCOTS WHO IMMIGRATED TO THE UNITED STATES ARE CREDITED WITH DEEP FRYING CHICKEN IN FAT, SOUTHERNERS MAY HAVE PERFECTED THE DISH WITH A VARIETY OF SEASONINGS, OILS AND SAVORY SIDES. FRIED CHICKEN MAY NOT BE THE SOLE PROPERTY OF THE SOUTH ANYMORE, IT’S STILL HOME TO THE BEST. THESE FOUR REGIONAL EATERIES HAVE US FOWL-MOUTHED AND BEGGING FOR MORE. 84 WBM june 2015


2015-6
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