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.
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