![]() Note: This list is loosely organized by region. ![]() The South The Chicken Hut, Durham, North Carolinaįor more than 60 years, generations of the Tapp family have been serving their Durham neighbors at the Chicken Hut, where customers arrive for homestyle cooking before the doors even open. The celebrated chicken is fried to order, arriving at the table piping hot and perfectly seasoned, with a shatteringly crisp crust, served with a roll for mopping up the liquid gold that sheds off every bite. Matthew Lardie Chik’n & Mi, Louisville, Kentucky Rotating daily specials, like smothered pork chops, chicken and dumplings, and chitterlings, are big draws, too - but there’s a reason it’s called the Chicken Hut. The broad menu of comfort foods from across Asia at Chik’n & Mi includes everything from wood ear mushroom egg rolls to chicken noodle soup ramen, but the star of the show is the fried chicken, battered in rice and tapioca flour. Lennie Omalza The Jerk Shack, San Antonio Husband-and-wife owners Jason McCollum and Aenith Sananikone-McCollum offer fried thighs in sandwiches made with kimchi slaw, black garlic aioli, and pickled cucumbers on brioche buns steamed buns stuffed with chicken, marinated cucumber, hoisin, hot mustard, and pickled red onion chicken with waffles at brunch and mixed pieces tossed with sauces like jeow bong or Sichuan peppercorn ranch. DEVOUR MAC AND CHEESE PROFESSIONALĪrmy vet and chef-owner Lattoia Massey, known by her professional name, Nicola Blaque, opened a small walk-up shop with her husband, Cornelius Massey, just two years after graduating from culinary school. Then, in 2022, she upgraded to a larger space with a full-blown dining room on a busy main road. In its new home, the restaurant serves fried legs and thighs, but visit on Wednesdays to try the jerk-spiced wings, an instant classic that landed the Jerk Shack on Eater’s 2019 best new restaurants list. Hillary Dixler Canavan Eugene’s Hot Chicken, Birmingham, Alabama Massey is known for bringing the Caribbean to San Antonio, and these wings are a case in point they’re crispy and succulent, and served with sauces that crackle with tropical flavors like mango and habanero. No Sunday in Birmingham is complete without Eugene’s, where eaters gather for platters of fried chicken served at four levels of heat: mild, hot, hot damn, and stupid hot. The kitchen fries a slightly sweet, very spicy, cayenne-forward blend of spices to achieve that quintessential Nashville hot chicken style, then drizzles the oil over your choice of tenders, wings, or pieces. An order of stupid hot is almost caked with oil, yet somehow dodges the heavy grease that plagues hot chicken. For the optimal heat-to-flavor ratio and an unreasonably juicy bite, the only order is a dark meat quarter-bird seasoned to hot damn with collards and fried pickled okra.
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