In anticipation of warmer weather and the formal arrival of spring (at least here in the east coast, where cold weather continues to plague us), I’ve been on the hunt for a foolproof recipe for homemade fried chicken. The best fried chicken I’ve had to date was at Toast, a New Orleans-based brunch spot serving french toast, crêpes and waffles galore. Their fried chicken with maple syrup & cayenne butter has been on my mind a lot this month, so in hopes of recreating their signature offering, I’ve been scouring the internet for all the fried chicken tips and tricks I can get my hands on.
Recently, I stumbled upon Lilly Parnell’s glowing review of fried chicken served at chef Jennie Wert's restaurant Ellen's on Front, which blends Latin and Asian influences with traditional American fare. The fried chicken, Parnell described, “was the perfect contradiction of flavors and textures: sweet and spicy, crispy and juicy.” But what really wowed her was the chicken’s secret ingredient: sweet tea.
