fried chicken

Born and raised in South Louisiana, Chef Craig was inspired by his family meals and his
grandmother's cooking. His heart and soul are Southern, which transcends into his
cooking. After working in some of the world's most renowned restaurants, opening two of his
own restaurants in Louisiana, and honing recipes as a private chef, Chef Craig and his
wife Kristen moved to Southern California. They began feeding their friends and
neighbors from their home kitchen when the pandemic hit. By the end of COVID, they
were turning out more than 80 meals per day. The most popular meal was his fried
chicken, inspired by his Southern roots and first made famous by Chef Craig in Aspen at
the 7908 Supper Club. The idea to open a fast-casual restaurant devoted to his popular
fried chicken took on a life of its own, and Le Coupé was born. The name for Le
Coupé in French translates to "The Cut." The cut of Chef Craig's fried chicken thigh
makes his chicken unique. He uses a technique that frenches the bone of the thigh while
keeping the meat intact, allowing for a unique flavor profile and presentation. The name
is also a nod to being all cooped up during the quarantine. Le Coupé has become a local
sensation in the burgeoning Melrose Hill area of Los Angeles. This husband-and-wife
operation was named the best fried chicken sandwich in California by Yelp -- and
everyone who tries it!

For Chef Craig, Le Coupé represents an opportunity to showcase his take on Southern cuisine inspired by a Cajun-French saying – lagniappe. Which means "a little extra." Chef Craig and Kristen, a former event planner, ensure everyone visiting Le Coupé feels like the experience was a little extra. Today we chat with Chef Craig and Kristen, the founders of Le Coupe about:

🐔 How Chef is bringing a slice of Louisiana to East Hollywood at This Low-Key Fancy Fried Chicken Shack

🐔 Why Yelp ranked them the best friend chicken sandwich in the state of California!

🐔 How they made the most of the pandemic and came out knowing the market was eager for their take on fried chicken!

The Best Biscuits in the World?? Visiting a juicy fried chicken spot in Culver City, CA

In this episode, Kimberly joins me to answer a handful of listener questions!

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A Los Angeles native, Chef Johnny Ray Zone began his culinary career as an apprentice, working as a garde manger at Figaro Bistrot in Los Feliz. He worked under chefs like Thomas Keller in Beverly Hills, Gordan Ramsay in London, and Nobu Matsuhisa in West Hollywood, before becoming the executive chef at La Poubelle in LA's Franklin Village. Most people today know him as the cofounder and executive chef of Howlin' Rays, the first Nashville hot chicken spot to open on the West Coast, and the restaurant many say kickstarted our national hot chicken craze.

howlinrays.com

Jonathan Gold Reviews Howlin’ Ray’s Hot Chicken - Los Angeles Times

Howlin' Rays Dominates Nashville Hot Chicken in Los Angeles! | Where to Eat - YouTube

Anton Ego Tastes Ratatouille - Flashback Scene - Scene from Ratatouille

How McDonald's Invented Modern Fast Food - Scene from The Founder

12: How Tragedy Can Lead to Growth, with Ayishat Akanbi - Where We Go Next

74: Going to Space, Reusing the Entire Rocket, and Flying Again in 24 Hours, with Andy Lapsa - Where We Go Next

1982 Pepsi Cola “Take the Pepsi Challenge” TV Commercial - YouTube

60: The Unknown History and Surprising Benefits of Fasting, with Steve Hendricks - Where We Go Next

The Story Of Prince's Hot Chicken | Southern Living - YouTube

LA's Lost Hot Chicken History - Eater

How Hot Chicken Really Happened - The Bitter Southerner

Howlin' Ray's' Instagram: @howlinrays

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On National Fried Chicken Day, July 6th, we ponder one of the most popular of bar food. There are so many variations on this comfort food. You will never guess where fried chicken actually came from.

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In this episode an attempt to honor Juneteenth has backfired spectacularly for one Georgia Ikea. “To honor the perseverance of Black Americans and acknowledge the progress yet to be made, we observe Juneteenth on Saturday, June 19, 2021,” begins an email  which was sent to employees at the branch last week. “Look out for a special menu on Saturday which will include: fried chicken, watermelon, mac n cheese, potato salad, collard greens, candied yams.” The selection, including items that have historically been used to demean African-Americans through stereotyping,


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Merry Christmas, Happy Holidays, or Bah Humbug- take your pick. This week, Nick and Cory have cooked up a rather odd Christmas episode for the podcast. It starts normally enough with a top ten list of the best Christmas episodes from the past 5 years, giving you some good ideas of what to watch as we get into the festive spirit. From there, we take a look at a true but often overlooked classic anime Christmas film. And finally, in a truly odd segment, we design our own dating sim  as we've been inspired by the success of the new Colonel Sanders movie that is apparently a real thing. We also forget to relate it to Christmas. Next week will be our end of the year episode, so see what this season's power rankings look like as we come to a close over at thisjustanimepodcast.com

Power Rankings live @tjapod on instagram

WELCOME BACK! In todays episode we talk all about FATE AND FAITH...and randomly motherhood. THANKS FOR LISTENING!!!!

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Honey Butter Fried Chicken in Chicago and Honey & Co. in London have a lot in common. They’re making crave-worthy food, have cult followings, and are working hard to be mindful businesses. In the first half of the show, host Kerry Diamond talks to Christine Cikowski, co-founder of Honey Butter Fried Chicken. Their menu alone is a reason to visit them in Chicago, and so is her story of building an employee-focused business. Then, we’ll be talking to Sarit Packer and Itamar Srulovich of London’s Honey & Co. restaurants about their take on Middle Eastern food and their latest cookbook, Honey & Co. At Home.

Plus, stay tuned to find out who Mariam Parker, the Executive Director of the Austin Food & Fine Alliance, thinks is the Bombe.

Thank you to Emmi cheese from Switzerland and Le Cordon Bleu for supporting Radio Cherry Bombe.