It achieved a trait shared by the best chickens in the world: juicy, tender, craveable white meat. Sides include deviled eggs, mac and cheese, biscuits, sprouts and jalapeño-laced coleslaw. Read more.
A substantial coating of well-spiced batter just barely clings to the meat, which spurts hot juices upon contact. We know this sounds a little grotesque, but trust us: This stuff is very, very good. Read more.
The chicken breast was sufficiently—but not notably—juicy. But the real problem was the dry coating, which rendered the dish joyless. On Wednesdays, the chicken comes with unlimited sparkling wine. Read more.
The skin was chewy rather than crunchy, and the overall bird lacked flavor (a situation that could be remedied with the hot sauce or hot-pepper vinegar on the table). Read more.
Chicken cooked in ham hock–flavored lard and butter, in a cast-iron skillet. Crispy as hell, juicy as hell—this stuff is heaven. Biscuits had pie crust edges; mashed potatoes were rich with butter. Read more.
The sous-vide chicken is remarkably moist. The sides include addictive, crispy roasted brussels sprouts kissed with cider-vinegar; velvety mashed sweet potatoes so rich they’d make Paula Deen weep. Read more.
