Chef Freddie Lawton fries up some of the best chicken wings, legs, thighs, and breasts south of the Mason-Dixie line. To make his birds moist and tender, chef Steve Shockey starts them in a bath in seasoned buttermilk for up to 24 hours. From there, it's all about the breading— flour, eggs, more buttermilk, and cornstarch, with just a touch of sugar for an extra crackly crunch. Then, the one step no one thinks about—smoking. Lawton gives his meat an extra dose of flavor with a slow turn in the smoker before it's dunked in the fryer. The result is Southern-style heaven: lip-smacking, tender chicken meat encased in a thin shell of golden-friend skin. As if that weren't decadent enough, the dish ($15) is served with a thick slice of creamy-soft cornbread pie and a side of warm honey for dipping. Be thankful for the warm wet napkin at the end of your meal. You'll need it.
Readers' choice: Bay Bay's Chicken and Waffles