EVERY EARLY SPRING I TWEEK my fried chicken recipe ever so slightly and an never-ending quest to perfect it. It’s usually during the warmer climates, when people are having picnics and outdoor parties, that I am asked to bring my popular fried chicken—taking off from where both my mom and dad successfully left off—and I just want to make sure that everyone who tries it remembers it being better than before.
In my posts of the things I make myself, it’s very easy to describe how good something is; however, if you doubt my objectivity, I present to you a little video of one of our new waitresses, who barely knows me, trying my cooking, this first batch of fried chicken for 2010, for the very first time!
DMANBURGER
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