![]() ![]() ![]() “But I didn’t know the technique until we started playing with it.” His experimentation delivered tender meat perfumed with lemon and thyme and a glossy, shattering crust-and a novel method. “I had Korean fried chicken legs in New York once,” he says of the extra-crispy version that inspired his quest. But there’s no direct counterpart to fried chicken, so when he took it on, he stumbled through a process that resulted in a revelation that kisses a Southern favorite with a touch of Israel and Asia. There is pickling and brining, smoking and preserving. Ginsberg sees a lot of similarities between Jewish and Southern food. He came to the Atlanta area in 2000 to be closer to his parents and has since made his name at a number of restaurants, the last being Bocado in the restaurant-heavy Westside. The General Muir is Ginsberg’s latest Southern baby. and the chicken, served with a hot-sweet pot of honey sauce, is gone. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). ![]() Fry until crispy and well-browned, about 15 to 18 minutes. Lower chicken pieces carefully into the hot oil in batches. He only makes it Friday nights at the General Muir in Atlanta, a smart mashup of a New York deli and a farm-to-table neighborhood spot that opened earlier this year. Shake off excess and dip in beer batter, then dip in the seasoned flour mixture once more. You have to hand it to Todd Ginsberg, a Jew ish guy from New Jersey who moved south and decided he could reinvent fried chicken. ![]()
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