According to Lucky 32 Executive Chef Jay Pierce, the chicken is served from 4 p.m. until the restaurant runs out. Pierce's concoction represents a rendition of the late chef Austin Leslie’s recipe spotlighted in John T. Edge’s book "Fried Chicken: An American Story."
Pierce’s recipe calls for buttermilk instead of evaporated milk and also includes smoked paprika. The chicken, which is seasoned and air-dried in a cooler overnight, is sourced from Hopkins Poultry of Browns Summit near Greensboro. It’s cooked in rendered lard from Cane Creek Farms of Snow Camp, N.C.
Photo courtesy of Jonathan Fredin/S&A Cherokee
Consider it 19th-century style fried chicken since Pierce uses lard instead of unhealthy hydrogenated vegetable oil. I like to think of it as pure Carolina goodness on a plate.
The $17 three-piece dinner features a breast, leg and wing and is served with delicious fatback-enhanced collard greens, skin-on mashed potatoes with giblet gravy and a hunk of cornbread for dipping.
Be sure to pair it with a glass of iced sweet tea. You'll be glad you did.