Jeff McInnis didn't bid adieu without leaving his mark in many ways, including one Yardbird Southern Table & Bar fried chicken legacy, which was recognized in Food & Wine Magazine's Best Restaurant Chicken Dishes. "Jeff McInnis brines thighs for 27 hours, fries them, then douses them in smoked jalapeño pepper jelly and adds okra pickles and superfresh biscuits", yep, well, used to brine anyway. [F&W]
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