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PrintDeco Features: Yardbird
Posted: 02/20/13
Archived Reports:
In a few days foodies will be stuffing their faces at the South Beach Wine and Food Festival, and some of them, if they're lucky, will get to sample some of the finest fried chicken this side of the Mississippi. It's all going down at an event called the Chicken Coop. Deco stopped by Yardbird on South Beach and got a tasty preview.
Yardbird is all about down home country cooking'. We're talkin' shrimp and grits, sweet tea ribs and of course fried chicken.
JEFF MCINNIS: "No rabbit out of the hat no tricks just sticking to the basics."
And chef Jeff Mcinnis knows a thing or two about fried chicken.
JEFF MCINNIS: "Pretty simple, down to earth it's about a 100 year old recipe, my partners grandmother, we pretty much stuck to her techniques."
The exact recipe is a secret, but we know this tasty chicken is an all day affair.
JEFF MCINNIS: "We do a 27 hour brine, coz I can't get it out after one day exactly. Alright were gonna do some fried chicken so weve brined this chicken here we got the four parts we've brined it."
JEFF MCINNIS: "And were just gonna coat it well. Gonna drop our pieces just like so. Gonna slide this into our fryer."
After 15 minutes in the fryer -- it's time to eat.
You don't have to wait until the wine and food festival starts, you can get grandma's recipe right here.
JEFF MCINNIS: "Little pepper hot, just delicious."
JEFF MCINNIS: "Sometimes the old tested are the best when we opened we tried it about a thousand diff ways and it seemed like grandma was always right."
JEFF MCINNIS: "No rabbit out of the hat no tricks just sticking to the basics."
And chef Jeff Mcinnis knows a thing or two about fried chicken.
JEFF MCINNIS: "Pretty simple, down to earth it's about a 100 year old recipe, my partners grandmother, we pretty much stuck to her techniques."
The exact recipe is a secret, but we know this tasty chicken is an all day affair.
JEFF MCINNIS: "We do a 27 hour brine, coz I can't get it out after one day exactly. Alright were gonna do some fried chicken so weve brined this chicken here we got the four parts we've brined it."
JEFF MCINNIS: "And were just gonna coat it well. Gonna drop our pieces just like so. Gonna slide this into our fryer."
After 15 minutes in the fryer -- it's time to eat.
You don't have to wait until the wine and food festival starts, you can get grandma's recipe right here.
JEFF MCINNIS: "Little pepper hot, just delicious."
JEFF MCINNIS: "Sometimes the old tested are the best when we opened we tried it about a thousand diff ways and it seemed like grandma was always right."
