How to cook fried chicken like a New Orleans native

BY PATSY R. BRUMFIELD – THE SOUTHFACIN’ COOK  

FRIED CHICKEN 

Patsy R. Brumfield The Southfacin' Cook

Patsy R. Brumfield
The Southfacin’ Cook

Surely, there’s nothing more Southern than fried chicken, and it’s been my pleasure to enjoy some really good examples. My grandmother, the beautiful and willful Rosalie Dial, was one great fried-chicken cooker and taught me how.

Over the years, I’ve watched a few other good friers, including Food Network’s Alton Brown, who knows a thing or two.

I often serve this chicken with white rice or smashed potatoes and what my Mama called “milk gravy.” I think this was the first thing I ever cooked. My mother would ask me to stir the roux until it was time to add the milk. Man, it’s good.

This recipe is a little Rosalie, Betty and Alton, and a lot Patsy. Enjoy!

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