Part 3/7:
The featured recipe from Rufus Estes entails cutting up two chickens and immersing them in a marinade of butter, flour, vinegar, and an array of vegetables, including parsley, green onions, and carrots. This marinade is then followed by frying the chicken to a crispy, golden brown. Chef Kiki offers her insight into the differences between the historical recipe and her modern approach, sharing details about her own buttermilk brine with hot sauce and a blend of spices, including a well-known Creole seasoning called Tony's.