Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to get our grub on, we listen up.
These days, it seems like it’s illegal to open up a restaurant and not put fried chicken on the menu. (Perhaps it’s a new stipulation in leases for dining establishments.) Some chefs take that mandate and serve straight-ahead, crispy fried chicken. But it’s the other cooks - the ones who decide they want to get a little bit wacky with their chicken - that we’ll focus on now.
Pine State Biscuits: Portland, OR
Supper: Philadelphia, PA
Blue Ribbon at Brooklyn Bowl: New York City
American Cupcake: San Francisco, CA
Husk: Charleston, SC
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