There's something about the fried fowl from the Dominican Republic, better known as pica pollo, that hits like nothing else. Perhaps it's the aroma: Straight chicken fat, and none of the whiffs of burnt oil you'll find in other places. Maybe it's the skin, not at all greasy, and shatteringly crisp. And the meat — oh, the glorious meat! Just imagine if before he created his monster, Dr. Frankenstein put in some time crossing chickens with the ultra-fatty cows of Kobe, Japan. (Yes, it's that juicy.) Jacqueline's is just one part of a family operation that stretches across the city, filling fried-chicken freaks' needs with simple, affordable fare that's a world away from the high-priced imports that have invaded our shores in recent years. Don't even wait until you get back to your place. Hit a piece of chicken with some hot sauce when you get back to your car, savor, then cool your tongue with a bite or two of fried green plantains before heading home.