Sydney Meers knows Southern fried chicken. Thanks to him and his grandmother Winnie Lee Johnson’s recipe, so can you. Lorraine Eaton divulges.
Lorraine Eaton serves as staff epicure at The Virginian-Pilot newspaper in southeastern Virginia. She is also the recipient of the Leite's Culinaria Scholarship for Narrative Food Writing to the Symposium for Professional Food Writers at The Greenbrier. Although new to the frypan, she’s spent years honing her skills as bread maven, soup nazi, and accomplished mixologist. She blogs about her experiences at hamptonroads.com.