Uncle Lou’s
tery biscuits are worth every carb and calorie.
Martin took time out of his busy schedule to answer a few questions to let us get to know the man behind the famous fried chicken.
Q: What was your first foray into the restaurant business?
A: My first position in the kitchen was a commercial foods course my junior year at Hamilton. It was a job training course that taught you how to cook for commercial kitchens like for hospitals and such. Q: What is your first food memory? A: I remember the first thing I cooked was a Circle B smoked sausage. I couldn’t have been more than 8 years old. I had bugged my aunt until she let me cook it.
I knew that I loved cooking when my mom was working and going to school — and I had to help out around the house. From the first time I cooked with my mom and liked it, I knew it was my calling. I was “momma taught,” not “culinary taught.” Q: Who taught you to cook your fried chicken? A: My mom taught me. It is a family recipe. She was cooking it one day and told me the secret to cooking amazing fried chicken. I always remembered it and never thought I would use it — but I did! And I still do. But I can’t tell you what that secret is. Q: What items are always in your refrigerator? A: Bottled water, butter, milk, lime juice, chicken stock, mustard, ketchup, mayo and maple syrup. And, of course, an occasional adult beverage.
Q: What is your dream guest list of three people for a dinner party and why?
A: My mom, Guy Fieri and Charles Mason. Charles (we call him Pee Wee), he was my mentor and he convinced me to get the location we are in. I had said I would never own another restaurant, but I’m glad that I listened. Guy Fieri put us on the map. I owe a lot of my success to him. My mom is my mom — she taught me everything I know. Q: What is your favorite food? A: Fried chicken! I’m sure you saw that one coming. Q: If customers could try only one dish at Uncle Lou’s, what dish would you recommend?
A: The sweet spicy love chicken tenders. Boneless, no waste, easy to eat, and the combination of crispy outside and moist juicy inside with that first hit of sweet spicy love flavor and slight heat at the end. It’s the hidden jewel of the restaurant.
Jennifer Chandler is the Food & Dining reporter at The Commercial Appeal. She can be reached at jennifer.chandler@commercialappeal.com and you can follow her on Twitter and Instagram at @cookwjennifer.