From the May, 2017 issue
Fried chicken is almost irresistible. I've seen even vegetarians and members of the "oh, I-never-eat-fried-food" congregation nibble at the crispy edges of a wing or nab the crunchy bits out of a bucket of KFC. And if the fellow frying the chicken is Frank Fejeran, whose smoked meats have garnered a faithful following at his Ricewood barbecue truck, the draw is
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