Best Fried Chicken - 2012
Prime One Twelve
Fried chicken is one of those classic American comfort foods. The lingering scent of hot oil on a crunchy, well-seasoned exterior with bubbles of crisp skin and flour can be a culinary challenge. Some chefs brine the meat, others soak it, and still others forego any type of conditioning. Cooking temperatures differ across state lines. In fact, the methodology of making perfect fried poultry is highly debatable. Even trickier is this question: Do the fixings alter your chicken perception? Is bird served atop a steamy waffle better than a plate styled simply with grits and gravy? The truth is that all kinds of chicken dinners are welcome at our table, but when it comes to a seriously great meshing of chicken and accouterments, we'll steal a seat at Prime One Twelve's bar and order the fried "chicken n' waffles" with maple syrup ($30). This birdie is bathed in buttermilk and pounded out almost like a traditional Milanese, only thicker and juicier. The malt waffles are made from scratch, and warm maple syrup is the purest route to savory-sweet, which this dish does well. Plus, there is just the right ratio of waffle to bird, so you get a bite of each from beginning to end. Sure, it's not exactly the budget version of fried chicken, but we love it when a commoner gets elevated to royalty.