Craving fried chicken is a bone-deep thing, a call to both body and soul, a cry for crisp, salty, moist chicken and something else too--a cry for connection. Last time we were at the Midtown Chicken Shack, a 1/4-white dinner was on the way when we got to thinking about gizzards. So the hollering began: "Hey, how do you do your gizzards?" "Huh?" asked the counterman. "How do you do your gizzards?" "With flour." Okay, then. So he pops a couple of gizzards into the deep fryer, and away we go.... More »
