LCBO Food & Drink Summer 2017

FOOD  BASICS

CLASSIC SOUTHERN BUTTERMILK FRIED CHICKEN recipe on page 143

G U I D E T O

FRIED CHICKEN With entire restaurants now devoted to trendy fried chicken, we offer up tips for success when making your own at home—plus a classic recipe that’ll stand out at any summer picnic.

BY JENNIFER M ac KENZIE  •  PHOTOGRAPHY BY ROB FIOCCA

THERE MAY BE as many theories on making the perfect fried chicken as there are restaurants serving up the savoury, golden morsels of crunchy decadence these days. Once a dish only to be found on restaurant menus in the Deep South and fast food chains, fried chicken is making an appearance in gastro pubs, casual restaurants and diners, and the occasional white-tablecloth establishment in a myriad flavours and styles. With some whys and hows, detailed instructions and tips from pros, you, too, can up your fried chicken game at home and put your skills to the test with our Classic Southern Buttermilk Fried Chicken recipe.

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