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By Ann Maloney The simplest way to enjoy crisp, well-seasoned fried chicken and pork chops is to let someone else do the messy frying. T peak sales at major holidays — including, of course, Mardi Gras. Another reason that Rouses fried chicken and chops are so popular is that they are well-seasoned and freshly prepared. “I have always thought we have not just great fried chicken for a grocery store, but great fried chicken compared to any grocery store or restaurant in the country,” said Mike Westbrook, Director of Deli, Cold Cuts and Sushi. “I put it up there with the best. “After church on Sundays, we get huge orders to feed large groups,” he said. “Sometimes we get orders for 1,000 pieces of fried chicken.” While over the years there have been equipment upgrades, the cooking process has been consistent, he said. “When I first started with the company, I was told, ‘Do not mess with the fried chicken recipe.’ That was like my Colonel Sanders moment,” he said. “It was clear to me the family loved the recipe and tradition, and it is my job not to change it, but to make sure it stays the same for generations of customers.” Rouses doesn’t offer a copycat recipe to try at home, but Westbrook was willing to share tips for those frying their own. His first recommendation? “Always choose fresh, bone-in chicken or pork chops,” he said. The reason: Fresh chicken tastes better, and the bone helps the protein retain moisture, flavor and heat. Rouses uses brined chicken to ensure the meat retains moisture. Some people like to brine in salty buttermilk, but Westbrook recommends using black tea, because the hat’s one of the reasons Rouses Markets sells about 3.4 million pounds of fried chicken and pork chops each year, with

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