E-mail this story
Walrus And Carpenter: Heavenly Chicken And Ribs
Before fried chicken became fast food, it was something special in the South. Making it was a time-consuming enterprise. And the crunchy, salty, juicy, greasy-in-a-good-way indulgence was saved for Sunday dinner and church picnics.
By ELIZABETH KEYSER, Special To CTNow
January 14, 2014