Subscribers only

Table Talk: The challenge – and crisp reward – of making fried chicken 

By , Daily Memphian Updated: February 23, 2022 3:40 PM CT | Published: February 23, 2022 1:35 PM CT

Fried chicken is more than dinner, it’s become a mission, something worth preserving for coming generations — even if it is easy to buy it. 


Table Talk Fried chicken Andrew Michael Italian Kitchen Restaurant Iris Side Porch Steakhouse Subscriber Only

Thank you for supporting local journalism.

Subscribers to The Daily Memphian help fund our newsroom of over 37 full-time, local journalists plus more than 20 freelancers, all of whom work around the clock to cover the issues impacting our community. Subscriptions - and donations - also help fund our community access programs which provide free access to K-12 schools, senior-living facilities and more. Thank you for making our work possible.

Jennifer Biggs

Jennifer Biggs

Jennifer Biggs is a native Memphian and veteran food writer and journalist who covers all things food, dining and spirits related for The Daily Memphian.


Reading comments and joining the conversation are some of the many benefits of subscribing. Join the conversation by clicking the View Comments button below. Not a subscriber? Click here. 

Our commenting policy can be viewed here