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Article: Be a high fryer with cheap and tasty chicken; Phil Vickery, the nation's hottest chef and star of TV's Ready Steady Cook, is a master at preparing good old British food - with a difference. This week, in another recipe specially for Sunday People Magazine readers, he gives an old favourite a transatlantic touch...(Features)
- Article from:
- The People (London, England)
- Article date:
- October 18, 1998
- Author:
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Copyright informationCOPYRIGHT 1998 MGN LTD. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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REAL SOUTHERN FRIED CHICKEN
WITH TOMATO RELISH AND
MAYONNAISE
THERE is nothing as versatile and inexpensive as chicken and I can't think of any meat you are less likely to tire of.
From traditional roasts, to stews, casseroles, curries and pasta dishes, the recipes are endless. But I must admit I rather like it fried.
I'm lucky enough to spend a holiday in America every year, fishing in North Carolina with my good friend Cory, who also happens to be the chef at the very nice hotel I stay in.
The food is plain and ...
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