Top Chef ™

Corwin: "Allspice berries, cinnamon clove. The "figgy" is a raisin in that part of Canada. I'm going to do a fried chicken dish. Jerk marinated. A little bit of slaw in there. I think this is a really creative way to incorporate figgy duff. The baking spices in a fig and duff are basically the making of jerk seasoning."

Corwin: "Colonel Sanders ain't got s**t on my 13 herbs and spices."

Corwin is seen making slaw: "This is my dad's technique for slaw. You massage salt and other flavors into it, and it gives it a better texture, eats better."

Corwin: "I'm going to give it a twice fry so I can get the skin really crispy. Making fried chicken is a risk because it is considered low country food, but it's a part of who I am. You know, I'm from the south, and fried chicken in the south is just a whole different animal. Going to get dipped in barbecue sauce again. You don't want to serve soggy chicken."

Presenting to the Judges

Corwin: "I used the baking spices of the figgy duff to make my own jerk marinade for the chicken, which I fried with sweet miso barbecue sauce. A cabbage salad slaw with pickled red onions."

Our recipe for Corwin's Chicken is here.