Hugh Acheson is an Atlanta Chef who owns 5 restaurants there. His first cookbook “A New Turn in the South: Southern Flavors Re-Invented for Your Kitchen” (Clarkson Potter 2011) was awarded “Best Cookbook in American Cooking” by the James Beard Foundation in 2012. Not bad for a kid born in Ottawa, Canada. You may remember Hugh from his stints on Top Chef as a contestant and later a judge. He started working in kitchens at age 15 and he’s been drawn to them ever since. He ended up in Atlanta because his wife, Mary Koons, went back to her native Athens Georgia for Grad School. He’s clearly taken to the south and today’s recipe is a great example of his new style of southern cooking. First, the dish looks just beautiful. The peas and carrots pop from the plate and the big, juicy, crisp chicken gets its crunch from Crisco, which is about as Southern as you can get. It relies on the time honored use of Buttermilk to tenderize the meaty Chicken thighs. Why Buttermilk?
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