The Perfect – Fried Chicken


When Southern food experts Matt and Ted Lee announced that Chef Charles Gabriels fried chicken from Rack & Soul in Manhattan was perfect, we knew we needed to investigate. The brothers—James Beard Awardwinning food writers, New York Times contributors, and cookbook authors (The Lee Bros. Southern Cookbook)—explore the secrets of Chef Gabriels thrice-seasoned, skillet-fried delicacy. Look for the Lee Brothers newest book, Simple Fresh Southern in November.

20 comments

  1. If you have two gay white hipsters judging fried chicken…you’re doing it all wrong.

    And the guy’s right, the best fried chicken is in a pan, not deep fried. 

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