"Big Jones has brought top-notch Southern cuisine to Chicago and has earned national spotlight. Though the Andersonville eatery is celebrated for its crawfish etoufee and pickle platter, the big favorite here is the fried Amish chicken, which is brined in herbs and spices and fried in leaf lard, ham drippings, and clarified butter. Fans of Popeyes should take note: chef Paul Fehribach admires how the chain fries chicken and has adapted those techniques in his kitchen." - Eater Staff