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Sue Tiblier (front right) opened Chicken Sue’s and helped displaced former co-workers (l to r: Winnie Jackson, Sondra Taylor, Tee Domengeaux, Audell McMillon) move back to New Orleans.chicken sue

 

From a recent Times-Picayune article…

Tiblier’s chicken is a crispy-moist meeting of meat, seasoning and crust. It’s also mildly spiced – the predominate flavor is a little black pepper – and she doesn’t use a marinade. “We dredge it through a milk wash and then in seasoned flour,” she said. The pieces are fried in popping-hot peanut oil.

 

Susan Langenhennig, NOLA.com | The Times-PicayuneBy Susan Langenhennig, NOLA.com | The Times-Picayune 
on February 06, 2013 at 10:01 AM, updated February 07, 2013 at 1:28 PM

More on this article online at the Times-Picayune website…http://www.nola.com/dining/index.ssf/2013/02/fried_chicken_worthy_a_parade.html