Arts and Culture
Photos: Chicken, fried and true
We love our fried chicken in the South, but it doesn't have to be traditional. Here are a few takes on this classic dish from chefs Art Smith, Asha Gomez and Hy Vong.
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Asha Gomez's Keralan Fried Chicken, Lowcountry Cardamom Waffles and Spicy Maple Syrup. Atlanta chef Asha Gomez created this rich, complex dish at her first Atlanta restaurant, Cardamom Hill, which closed recently. A play on the cuisines of her native Kerala in the south of India and her more recent home in the American South, the dish requires more than 24 hours to prepare; the recipe is included in Lee Brian Schrager's book "Fried & True: More Than 50 Recipes for America's Best Fried Chicken and Sides" (Clarkson Potter, $22.50). (styling by Wendell Brock) (Photography by Renee Brock/Special)
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