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.
By 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