Chef Sean Brock’s Fried Chicken and Southern Sides made the cover of our September Southern Classic’s issue, and it’s pretty evident why. A classic Southern plate wouldn’t be true to it’s culture and namesake without crispy fried chicken and slow-cooked sides made with local, Southeastern ingredients. The bad news is that the recipe for Chef Sean Brock’s superb fried chicken is a closely guarded secret, so we can’t share it here. But the good news is that you now have an excuse to hustle on over to Husk in Nashville to try it for yourself. In the meantime, satisfy your cravings for the Southern chef’s unparalleled cuisine with his two simple sides and be on the lookout for this issue.
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