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.
Richard Blais will be looking beyond the basic cuts, offering, for example, fried chicken “oysters”—the two small morsels of dark meat found on either side of a chicken’s backbone. The chefs will treat the oysters a bit like the bivalves for which they’re named: brined in pickle juice, deep-fried and served with Meyer lemon tartar sauce. crack-shack.com