A weekend in Charleston, South Carolina allowed me to experience new types of Southern cuisine. One dish that stuck out was fried chicken with a sweet tea glaze, a tasty fusion of stereotypes. The chicken was juicy on the inside with a crunchy coating; flavors were finely balanced and perfectly complemented with a side of buttery mashed potatoes.
Surprisingly enough, I had had a similar meal not too long ago: ten chicken nuggets with honey-mustard sauce and medium fries. The chicken was dry and uniform in texture; the fried nugget coating was savory and cardboard-like. The french fries were hot and salty, very tasty when dipped in the provided sauce, as were the nuggets.
I enjoyed both meals; sweet and savory chicken with a side of potatoes gets me every time.