TN: Roses, Burgs, Ligurian wine and more

I serve white burg with fried chicken but I usually decide depending on the spice mix in the coating. If you think about it paillard of chicken is really fried chicken (perhaps my favorite version) and usually I use just a touch of garlic, salt and pepper in my coating mixture and olive oil/butter mixture to saute in.

Ah but this will be country fried chicken from Courtland VA. Spice is not part of that.