Liz L.
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Fried Chicken, MJ Legends & a Bucket of Bones
While visiting UNC Chapel Hill, we made a stop at Time-Out, and it turned into one of the most unexpectedly charming, delicious, and story-filled meals of our trip.
The owner, who still works the register after many decades, told us the backstory behind their legendary Bucket of Bones - a brilliant bit of Southern ingenuity. Back in the day, they’d cut the meat off fried chicken for sandwiches and were left with a pile of bones still loaded with flavor. So what did they do? Gave folks a way to eat what many really want anyway: the juicy, tender meat right by the bone. A hit was born, apparently and Michael Jordan loved it too when he was in school at UNC. He still comes by from time to time, we were told.
But truly, the fried chicken is the standout. That crackly, hard shell crust? Unreal. It breaks apart like a potato chip and gives way to perfectly seasoned meat. Collard greens were melt-in-your-mouth tender. The mac and cheese didn’t hit the same- too much oil and that familiar separation that happens when the cheese sauce “breaks” from overheating or too much fat without emulsification.
Cornbread was sweet, more like a honey cake and made a great unofficial dessert.
The place feels like a diner frozen in time in the best way - a classic buffet line, Southern hospitality, and storytelling that stays with you. I’d definitely come back, if only for that bucket and that crust.