Fried Chicken
Pressure-fried buckets, wings by the dozen with a wall of sauces and the late-night chicken shop with chips and a can: fried chicken for game night and every night after. Every restaurant here is fictional: nothing is charged and nothing is delivered.
Blister & Burn Hot ChickenNashville hot chicken in six heat levels, from no heat to reaper, on white bread with pickles.
Hattie Mae's KitchenSunday-supper soul food: buttermilk-brined chicken fried in cast iron, with sides worth the trip.
The Plucky HenGastropub fried chicken from free-range birds, brined in pickle juice, with craft beer on tap.
The Heritage BirdPremium restaurantHeritage-breed birds dry-aged in-house and roasted over oak; a short menu that changes with the farm.
Cedar Smoke Chicken HouseHickory- and applewood-smoked chicken, finished on the grill, with tangy Alabama white sauce.
Hot Seoul ChickenKorean fried chicken, twice-fried for a thin crackling crust, with cold beer on the side.
Flame & Feather Peri-PeriFlame-grilled peri-peri chicken, marinated for 24 hours and basted at the heat you choose.
NinefoldPremium restaurantTasting-counter fried chicken: a nine-step brine, a rice-flour crust, caviar and hot honey.
Golden Spit RotisserieOld-school rotisserie: chickens turning slowly on the spit, a warm roll and dipping sauce with every plate.
Wing Night Co.Wings by the dozen, a wall of sauces and dry rubs, and a game always on the TV.
Dixie Bucket ShackGas-station-counter Southern fried chicken, pressure-fried and sold by the bucket.
Clucky's Chicken & ChipsThe late-night chicken shop: fried chicken, chips and a can, ready in minutes.