Rick Nichols Has a New Favorite Fried Chicken
It was just a month ago when Rick Nichols was pouring over our suddenly fertile fried-chicken terrain, declaring Ms. Tootsie’s the best. Today he offers a correction as he crowns Adsum’s as the new King.
It arrives at the table over toothsome collard greens (braised with smoked ham hocks, Frank’s hot sauce, and honey – dark, smoky, hot-sweet greens), next to a puck of a buttermilk biscuit, and there’s no mistaking its pedigree.
It is primo fried chicken, the grain of the white meat firmly tender and tight, the buttermilk sotto voce, the crust craggy and unflaggingly crisp, despite the bed of steamy greens.