More Southern Chefs Reveal Their Wackiest Chicken-Fried Dreams

Last week we shared with just a few of the more obscure items (shad roe, anyone?) chefs would chicken-fry if they could. We took the question on the road (to this year's Charleston Wine + Food festival), and asked chefs like Art Smith, Hugh Acheson, Edward Lee and others the same question. The answers ranged from the unexpected (lobster) to the obvious (chicken).