Kim Severson's remarkable blog post on legendary New Orleans chefs Leah Chase and Willie Mae Seaton's fried chicken should be required reading and viewing for anyone who cares about fried chicken and life. Kim's resonant conclusion: So the serious student of food might ask how the two plates of food compared.Mrs. Chase dips her chicken in an egg and milk wash, then flour. The Willie Mae method involves a wet batter that Mrs. Seaton famously kept secret. So they are two distinctly different animals. Mrs. Chase puts out chicken that is extra crunchy, substantial and holds less oil than Willie Mae’s. But Willie Mae’s has a lacey crust so thin it shatters. It barely contains the hot chicken juice.But really,...
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