Fried Chicken’s Complex Legacy in America | Eater
"An Australian hot-chicken operation founded by a chef who adapted Nashville’s spicy fried-chicken tradition for Melbourne and Sydney, pairing bone-in, cayenne-forward hot chicken with a program of wild-fermented/natural wines. The concept emphasizes provenance and continuity with Southern recipes (beans, greens, macaroni and cheese) while acknowledging the dish’s Black American origins; it has grown to multiple locations, attracted celebrity visitors, and is positioned for further expansion in Asia." - Osayi Endolyn
