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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.

Top ten places to eat fried chicken in Atlanta

Our definitive word on the gospel bird.

Chicken chasers

Wine, cocktails, or beer—fried chicken plays well with others

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

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.

Southern-fried fast food chains

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

Winging it

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.

Publix chix fix

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

A worldly bird

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.

January 2014: Fried Chicken

Our top ten plates of fried chicken, a flock of globally inspired dishes, plucky ratings of Southern-based chains—and a new appreciation for Publix.

Look Homeward, Atlanta

I grew up not far from Maryland’s Eastern Shore, where the South begins, feasting on crabs and oysters from the Chesapeake Bay estuaries. My father is a politician, and each summer my family traveled to a different state for the annual Southern Legislative Conference. I inhaled New Orleans beignets in a swirl of powdered sugar. I learned that North Carolinians eat tangy pork barbecue and that Texans prefer beef brisket. In 1995 I moved to Atlanta, excited to taste the city’s singular brand of Southern cooking.

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