Fried Chicken 2014 - Atlanta Magazine
 
 
 
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Author Bill Addison

  • Bill Addison

    Food Editor & Restaurant Critic

    Bill Addison became Atlanta magazine's dining editor and restaurant critic in January 2009. He began his food-writing career at Creative Loafing in Atlanta in 2002 and has since been a food critic for the San Francisco Chronicle and lead restaurant critic at the Dallas Morning News. He's been nominated twice for a James Beard Foundation award (including a nod for [our July 2010 barbecue cover package][1]) and has won several Association of Food Journalists awards.

 

A fried chicken manifesto

Fried chicken belongs to the world. Wherever fowl wander the yard or roost in coops, and in any culture in which cooks ply hot fat, the dish surely exists. The twentieth-century globalization of U.S. fast-food chains ensured that nearly every country on the planet knows the baseline pleasure of battered and deep-fried poultry. Read more...

Top ten places to eat fried chicken in Atlanta

We count down the most crispy, juicy, mouth-watering morsels in the city.

Our definitive word on the gospel bird. Read more...

Southern-fried fast food chains

We put Bojangles', Church's, and Popeyes beak-to-beak

Judging fast-foood chicken by it's crunchiness, greasiness, and saltiness, among other important factors Read more...

Opposites attract: Chicken and waffles are the original sweet-and-salty odd couple

Is it breakfast? Is it lunch? Who cares, it's delicious

Before bacon-maple doughnuts and chocolate-dipped potato chips snagged their fifteen minutes of stardom, fried chicken and waffles paired off as the original sweet-and-salty odd couple. Read more...

A worldly bird

It's a southern staple, certainly, but these international dishes prove fried chicken tastes delicious in every culture

As we said in our introduction, this bird belongs to the world. You might not think of making fried chicken with Indian-inspired coconut oil and mango sauce, but it totally works. Check out these five Atlanta eateries serving fried chicken with international flair. Read more...

Publix chix fix

We were originally going to compare the grocery chain's chicken to other fast food joints, but it stands out in a category on its own

The biggest revelation during my research for this project? How oblivious I was to the adoration surrounding Publix fried chicken. Read more...

Winging it

New York invented the sports bar snack, but two ATL resturants have the execution perfected

The province of chicken wings belongs to the Northeast, not the South. Anchor Bar in Buffalo, New York, lays stake to the invention of deep-frying wings, claiming owner Teressa Bellissimo made them as a snack for her bartender son, Dominic, and his friends. Read more...