photo credit: Amy Sinclair
Although a small chicken chain, don’t let franchise hesitancy keep you from their insanely crunchy, well-seasoned fried chicken. You’ve gotta come correct in the South, and this twice-fried Korean technique, which includes rice flour, is like perfection—light and crispy outside and juicy and tender on the inside. Using gochujang as its base, it’s already balanced with spice, but we always get it with the hot honey sauce. We keep Pelicana’s fried chicken on our delivery rotation since it arrives at our doorstep as crunchy as when we eat it in the Atlantic Station restaurant. Once paired with cubed daikon radish and a delicious sweet KFC-esque coleslaw with corn, even your inner food snob that avoids franchises will have to cave on this one.
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