Best Fried Chicken in the U.S.
While fried chicken traces its origins to the South, innovative chefs across the country understand the innate appeal of the homey, crunchy, juicy dish.
To make his juicy and incredibly crisp chicken, chef Thomas Keller soaks it in a lemony brine before frying. The chicken, which is served every other Monday at Ad Hoc, is one of the most popular dishes at the restaurant. "Since Fried Chicken Night only happens twice a month," Keller says, "people have a wonderful sense of anticipation." But there's a loophole: A stand in the restaurant's garden called Addendum sells the chicken as a boxed lunch Thursday through Saturday. adhocrestaurant.com