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Chefs-in-Residence

Hugh Acheson Eats at Popeyes, Isn't Ashamed

Hugh Acheson Eats at Popeye's, Isn't Ashamed

Chef-in-Residence Hugh Acheson Photo © Cedric Angeles

The Georgia chef tells F&W why fast-food chicken deserves respect.

On Frying in Vegetable Shortening
Shortening creates a crispier chicken than oil. The kind I use is low in trans fats, so unless you eat fried chicken every day, your doctor should be happy.

On Reinventing Fried Chicken
Any fried chicken innovations happened a hundred years ago. We just pay homage now.

On Carrot Tops in His Salad
They taste grassy and green. I like that. They also represent a lot of what we're talking about now in terms of using all of a vegetable.

On Fried Chicken Chains
I eat at Popeyes. I ain't embarrassed at all. We build a healthy meal around their eight-piece fried dark meat. Yum.

Recipe: Crisp Chicken Thighs with Peas and Carrots

Hugh Acheson is the chef at Five & Ten in Georgia; hughacheson.com.

Related: Hugh Acheson's Favorite Atlanta Restaurants
Hugh Acheson's Neo-Retro Southern Cooking
How to Make Perfect Fried Chicken

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