Then, in 2022, she upgraded to a larger space with a full-blown dining room on a busy main road.
#Devour frozen food professional
Army vet and chef-owner Lattoia Massey, known by her professional name, Nicola Blaque, opened a small walk-up shop with her husband, Cornelius Massey, just two years after graduating from culinary school. Lennie Omalza The Jerk Shack, San Antonio Husband-and-wife owners Jason McCollum and Aenith Sananikone-McCollum offer fried thighs in sandwiches made with kimchi slaw, black garlic aioli, and pickled cucumbers on brioche buns steamed buns stuffed with chicken, marinated cucumber, hoisin, hot mustard, and pickled red onion chicken with waffles at brunch and mixed pieces tossed with sauces like jeow bong or Sichuan peppercorn ranch. The broad menu of comfort foods from across Asia at Chik’n & Mi includes everything from wood ear mushroom egg rolls to chicken noodle soup ramen, but the star of the show is the fried chicken, battered in rice and tapioca flour. Matthew Lardie Chik’n & Mi, Louisville, Kentucky Rotating daily specials, like smothered pork chops, chicken and dumplings, and chitterlings, are big draws, too - but there’s a reason it’s called the Chicken Hut. The celebrated chicken is fried to order, arriving at the table piping hot and perfectly seasoned, with a shatteringly crisp crust, served with a roll for mopping up the liquid gold that sheds off every bite. The South The Chicken Hut, Durham, North Carolinaįor more than 60 years, generations of the Tapp family have been serving their Durham neighbors at the Chicken Hut, where customers arrive for homestyle cooking before the doors even open. Note: This list is loosely organized by region. The quorum of finalists below don’t come from every state and territory, but they represent tentpoles for the nation, defining the highest possible achievement for anybody who puts chicken to oil. In our search to find the nation’s standout birds, we looked to Eater editors and friends nationwide. The ubiquity of the dish also ensures that nearly every chef comes to fried chicken with some personal attachment, whether they grew up eating a beloved home recipe or they see a hole in the market for an unsung rendition. Many interpretations are rooted in the legacy of slavery and enmeshed with the food cultures of the South, while increasingly immigrants and their descendants are finding audiences for global variations on fried chicken both traditional and avant-garde. In other words, fried chicken is the perfect canvas on which to apply the lenses of culture, history, and personal experience. There are as many different ways to approach fried chicken as there are KFC locations in America (just shy of 4,000). Still, others focus on complements, pairing chicken with fried okra, tamales, chicken livers, roti, pancit, sazon, or kimchi slaw.
Then there are those who are all about setting, whether it’s a food stall at the back of a suburban supermarket or a neon-lit garage in a buzzy nightlife district or a white-brick general store on a country road. For some, the secret is a specific ingredient or technique: dredging in tapioca or rice flour, marinating in soy or adobo or Coca-Cola, flavoring with cayenne or cumin or coriander, and singeing tastebuds with chile paste or hot sauce. Some accomplish it through practice, applying generations of expertise to precisely hone a single recipe, while others cover their bases by turning out superior wings, thighs, nuggets, tenders, drumsticks, or skewers. Destination fried chicken is a sort of alchemy worth writing home about.
Chefs must take ordinary elements and spin them into crisp burnished gold. But if decent fried chicken is commonplace, extraordinary fried chicken is all the more difficult to achieve.
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