Fried chicken gets gourmet upgrade

07/9/2013 | NBC News

Southern chefs put a spin on traditional fried chicken for National Fried Chicken Day on Saturday by serving up gluten-free alternatives and birds with global flair. "There's more than one way to fry a chicken and we're seeing a lot of that being celebrated," said Edward Lee of 610 Magnolia and Milkwood in Louisville, Ky. "Fried chicken is embracing its spicy side, getting hotter, raunchier, saucier, and it's also going international -- both in technique and spices."

View Full Article in:

NBC News

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Director of Food and Beverage Operations
The Culinary Institute of America
San Antonio, TX
Executive Chef - Instructor
The Culinary Institute of America - Nao Restaurant
San Antonio, TX
Teaching Associate (Hospitality Management) - Department of Food Science and Human Nutrition
University of Illinois at Urbana-Champaign
Urbana, IL
Teaching Associate (Hospitality Management) - Department of Food Science and Human Nutrition
University of Illinois at Urbana-Champaign
Urbana, IL