All I ever wanted was a Virginia farm, no end of cream and fresh butter and fried chicken - not one fried chicken, or two, but unlimited fried chicken.
We were never the family that ordered pizza, and my mom never came home with a bucket of fried chicken. My mom always made home-cooked meals. We always sat down at the dinner table as a family.
Mama was a natural cook. At harvest time, she would whip up a noontime dinner for the men in the field: fried chicken with milk gravy, ham, mashed potatoes, lima beans, field peas, corn, slaw, sliced tomatoes, fried apples, biscuits, and peach pie.
I'm from Georgia and grew up eating Chick-fil-A. I'm obsessed with all forms of fried chicken, like chicken briskets and chicken sandwiches.
There are a lot of food choices in Kyochon, but I personally recommend the double fried chicken and the Soonsal series - deep-fried, boneless chicken breast strips coated in a special rice batter.
I love chicken. I love chicken products: fried chicken, roasted chicken, chicken nuggets - whatever. And going to Japan, I would see that these chicken were smoked and then grilled and then have this amazing crispy skin.
Roasted chicken, boiled chicken, smoked chicken, fried chicken, I love them all!
I've had to sink my teeth into a role that was probably a fried-chicken dinner and make it into a filet mignon.
[My favorite dish to cook] is fried chicken, and by the way I'm good at it, too. I make really good fried chicken.
Everyone loves fried chicken, Don't ever make it. Ever. Buy it from a place that makes good fried chicken.
If I'm not training then, gosh, anything: donuts... Kentucky Fried Chicken 20-piece hot wings... corned beef hash and eggs... But because I'm training, I'm eating very healthily: almond milk... Ezekiel bread... chicken... fish... I'm on a strict diet.
When I first got on the internet as a tween, I wasn't comfortable showing up in social spaces. I didn't have a loud voice. As a function of my youth and gender, I wasn't given a voice at the dinner table, and nor maybe should I have been. But I thought I wanted one, and I was able to have it online. I wasn't a great talker, but I found these other skills. And when this stuff is described as "not real writing" or "bad for my brain" or whatever, it just seems like it's from people who wanted to keep their place at the dinner table.
Gribenes have been referred to as Jewish popcorn or kosher pork rinds. It's basically chicken skin fried in schmaltz. They're crispy and mixed with fried onions. I'm telling you, when you have it with chopped liver, it's the most incredible thing because you get this crunch and this surge of chicken flavor.
Bill Blass came in all the time, and I would make him roast chicken with spring potatoes and spring porcini with spring onion. And baby artichokes. And never, ever did he find a better chicken. Norman Parkinson, one of the greatest photographers alive, came every lunch to Le Cirque. And every time he would clean up his plate with his bread and then he would take his marker and write on the plate how much he loved the food. I think at Le Cirque I learned how to make real food, which is what people crave, not just gimmicky things on a plate.
At home, I never plate. Things go in the middle of the table, and you serve yourself. In the restaurant, every day I plate things, but at home, I want to enjoy my company.
My father would get up with his plate after dinner and keep it where it was supposed to be kept. He wouldn't leave the plate for my mom to pick up.