The Best Fried Chicken in America | Eater
"A Birmingham favorite for platters of hot chicken offered in four escalating heat levels (mild to “stupid hot”), using a slightly sweet, cayenne-forward spice blend that’s drizzled with oil over wings, tenders, or pieces; the ideal order is a dark-meat quarter seasoned to the mid-high heat level and served with collards and fried pickled okra for balance." - Eater Staff
