I don't know why, but Memorial Day always puts me in a fried chicken state of mind (of course, I'm in a fried chicken state of mind just about every day). A couple of months ago I had a great fried chicken sandwich on a biscuit at Donald Link's Cochon Butcher in New Orleans. I should have asked Link for the recipe, but I didn't, so this pan fried chicken sandwich recipe I've adapted from Marc Meyer and Peter Meehan's go-to brunch book, Brunch: 100 Recipes from Five Points Restaurant, will have to do until I manage to finagle the recipe from Link.
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