A trifecta of fats—ham drippings, leaf lard and clarified butter—endow Paul Fehribach’s signature cornmeal-dredged fried chicken with richness and tremendous crunch. It’s served in shareable half-bird portions, and while the smaller pieces can be overwhelmed by their crusty cornmeal encasements, the textural ratio clicks into perfect balance with the meatier thigh and breast, whose succulent strata conceal torrents of briny juice.
Fried chicken is one of life’s greatest pleasures. Juicy flesh enveloped by crispy skin is a simple thing that sparks joy with each bite. Similar to the best pizzas in town, Chicago restaurants have mastered the art of frying poultry, offering it in a number of various preparations. If you like yours packed with blazing hot spices, look no further than Fry the Coop or Hot Chi Chicken & Cones. Korean-style enthusiasts will find jumbo-sized wings to devour at Crisp and Dak, while Chicagoans who swear by fried chicken with mild sauce—an iconic dish—have local favorites like Harold’s and Uncle Remus to enjoy. Just as nice: These are among the finest cheap eats in the city. So satiate your greasy cravings with the best fried chicken in Chicago.
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