"Paul Fehribach’s temple of southern cooking is an essential Chicago restaurant for good reason. Its fried chicken is among the best in town, based off Edna Lewis’s classic recipe that calls for the chicken to be brined and then fried in leaf lard, ham drippings, and clarified butter. It’s offered on an egg bun along with mayonnaise, lettuce, and chow-chow." - Ashok Selvam, Jeffy Mai
