Rudy’s chicken has a crispy, crunchy skin with moist meat underneath. It’s served with bread, jalapeños, and fries. And it will only set you back $5.
Lisa Garza served her fried chicken for the first time during the Super Bowl to Harrison Ford, Mario Lopez, Hugh Jackman, and others. It had them coming back for seconds. And you'll see why.
Stampede 66 uses a syringe to inject the bird with sweet Texas Wildflower Honey. It is pasture-raised, organic, double-coated with seasoned flour and buttermilk, then fried.
The chicken is brined overnight, single-coated in a flour mixture, and fried at a high temperature to keep it moist and crispy. The only seasoning: a pinch of onion powder and black pepper.
Vinyard’s West Texas recipe—developed by his mother, Jo—calls for deep-frying the chicken so it is cooked fast to prevent oiliness.
The little chick is served with maple-syrup gravy. It’s the perfect combination of salty and sweet.
