Lee Brian Schrager’s Fried Chicken Road Trip: New Orleans

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Lee Schrager and Reconcile Cafe's Director of Development David E. Emond

Venessa’s Funky Fried Chicken/Cajun Moon Catering
Why Schrager chose it: A true gem of New Orleans cuisine. Her cooking is as soulful as her singing. And I’ve heard that Venessa’s fried chicken even appeals to vegans!

Conversation with Venessa Williams: 

LBS: What’s your secret to making sure that the skin sticks? 
Venessa Williams: Cold chicken.

LBS: How do you keep the skin crispy? 
VW: Again, make sure that the chicken is cold. 

LBS: What do you believe to be special about your fried chicken?
VW: LOVE. 

Kermit’s Treme Speakeasy
Why Schrager chose it: Food and music is genetically related in New Orleans. When I found out on Facebook that Kermit served fried chicken, I was there for the next show.

Conversation with Chef Ray "Boom Boom" Holmes and Kermit Ruffins: 

LBS: What’s your secret to making sure that the skin sticks? 
Kermit Ruffins: Cold chicken. 

LBS: How do you keep the skin crispy?
KR: Cold chicken. And make sure it’s a little damp, too. 

Related

LBS: What do you believe to be special about your fried chicken? 
KR: We do fried chicken the old-school way with a "hard fry." We fry it longer than most people do (15 to 20 minutes), which also creates a crispy crust.