E-mail this image gallery
6 things that make fried chicken great
Fried chicken is always in season. In the summer, it's a satisfying picnic staple eaten out of a bucket on a checkered blanket. In the winter, it's a golden-delicious hug of warmth and down-home comfort.
Maybe that explains why fried chicken -- in its various styles -- is so beloved by Chicagoans, from the hot sauce-drizzled pieces at Harold's Chicken to the Korean-inspired fried chicken at Crisp to the soy-marinated, duck fat-fried morsels at Japanese restaurant Slurping Turtle. But this year, with the opening of Parson's Chicken & Fish in May and Honey Butter Fried Chicken last month, Chicago seems to be more fried chicken-obsessed than ever.
What makes great fried chicken great? We tapped a few fried chicken-loving chefs to weigh in on the characteristics -- some more tangible than others -- of a winning bird.
October 3, 2013