[category]
[title]
This down-home spot has been nourishing hungry Atlantans since 1947, when Lucy Jackson, a self-taught cook whose fried chicken was always in demand among family and friends, opened up shop. Today, Jackson’s recipe continues to satisfy, producing a sheer, barely-there bronzed crust enveloping juicy, well-seasoned meat. A chicken dinner gets you two pieces, plus two sides (the candied yams and braised collards are perennial favorites) plus two fluffy cornbread muffins.