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Your heart will soon belong to Margie’s fried chicken. The key to a tasty bird lies not in a secret blend of spices, but in the consistency of the batter; it should be a thin, dark, crunchy layer that clings tenaciously to the meat. Margie, a sweet South Carolinian who’s been a restaurateur for more than three decades, knows her batter. Her subtle, addictive coating will have the most refined diner gnawing bits of brittle crust off the drumsticks. Portions are generous, so show up hungry.