http://www.npr.org/templates/story/story.php?storyId=93025471 You wouldn't know it from looking at the outside, but Willie Mae's Scotch House in New Orleans is said to serve some of the best fried chicken in America.
The little lunch spot was originally started as a bar in the 1940s — but when proprietor Willie Mae Seaton started serving fried chicken 30 years ago, the food simply took over. (snip)
Seaton, now 92, blends the flavors of her native Mississippi with the Creole influences of New Orleans, and her fried chicken recipe comes from a mysterious someone she's never identified — even to her family.
Her great-granddaughter, Kerry Seaton, says the secret is a wet batter seasoned only with salt and pepper, which keeps the skin crispy and the meat creamy. In 2005, Seaton won an "America's Classic" award from the James Beard Foundation, which recognizes local restaurants that carry on the traditions of great regional cuisine.I wonder if the secret ingredient in her batter is cornflakes? :hide:
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