Description
John T. Edge included Leslie in his 2004 book, “Fried Chicken: An American Story.” He notes that the chef gave out different recipes at different times, and comes up with his version of Leslie’s chicken, adding Creole seasoning to the salt and pepper. He noted that the evaporated milk gives a slight sweetness to the recipe. Edge’s version of Leslie’s recipe was later adapted, yet again, by Food and Wine magazine.
