"At Cookie’s in Ballard, fried chicken comes in many forms—on the bone, as strips or popcorn-style bites, and even tossed in a poutine bowl. And with a dredge that has a softer, more subtle crunch, it doesn't get in the way of what's important, which to be clear, is the meat itself. Gravitate towards the Barn Burner sandwich (a classic display slathered in Duke’s Mayo) for the juiciest success. But really, you’ll want to use the thing as a vehicle for the many homemade dipping sauces Cookie's serves, like habanero ranch, sunny sauce (think Thousand Island), and creamy chipotle sauce." - aimee rizzo, gabe guarente
infatuation.com
