When Southern food experts Matt and Ted Lee announced that Chef Charles Gabriel’s fried chicken from Rack & Soul in Manhattan was perfect, we knew we needed to investigate. The brothers—James Beard Award–winning food writers, New York Times contributors, and cookbook authors (The Lee Bros. Southern Cookbook)—explore the secrets of Chef Gabriel’s thrice-seasoned, skillet-fried delicacy. Look for the Lee brothers’ newest book, Simple Fresh Southern, in November.