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."

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