Tag: fried chicken

Busy Bee Cafe may boast the city’s best fried chicken, but it wasn’t always their top seller. When owner Tracy Gates first started working at the restaurant in 1987, the menu was dominated by ham hocks and chitlins.

Revival is Kevin Gillespie’s re-creation of the food he grew up eating at the table of his grandmother, whom he calls the best cook he’ll ever know, and who specialized in flavor-packed abundance.

The intoxicating aroma of this soul food institution’s signature dish hits you before you’re even halfway to the front door. With a featherlight crust that flakes onto the table and into your lap, and flesh as juicy as potlikker, this chicken is as hallowed as the restaurant itself, which opened in 1947.

I have baggage at Watershed. Left luggage, you might call it. The one local restaurant I really knew before moving here last year was the Decatur Watershed of Scott Peacock, whose quietly vibrant food defined what I thought could be Southern.

Our definitive word on the gospel bird.

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.

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

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

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.