How LA’s Honey’s Kettle Has Been Perfecting Fried Chicken for 40 Years — First Person

At Honey’s Kettle in LA, chef Vincent Williams has been perfecting the art of making crispy fried chicken over the last 40 years. Inspired by colonial-style frying, his restaurant serves 50,000 pieces of fresh fried chicken per week.

Credits:
Producer: Carla Francescutti
Directors: Carla Francescutti, Murilo Ferreira
Associate Producer: Julia Hess
Camera: Carla Francescutti, Murilo Ferreira
Editor: Christian Moreno

Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Supervising Producer: Stefania Orrù
Audience Development: Avery Dalal, Frances Dumlao, Terri Ciccone
———————————————————————————————————-
For more episodes of ‘First Person,’ click here: https://trib.al/uYUcyid

Advertisement

Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it.

Advertisement

Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0

Daredevils of Dining!! Central Asia’s Extreme Street Food!!
Milk Bread 牛奶小面包 petits pains au lait ミルクパン 우유 빵

Leave a Reply

Your email address will not be published. Required fields are marked *