Fried Chicken: Southern

Chef Rick Lewis spent months traveling across the South to research hot chicken before opening Southern in Midtown last summer, and with near-constant lines out the door, it’s safe to say his R&D paid off. Here, Nashville-style hot chicken can be ordered in varying levels of heat, thanks to the addition of chile oil and spices. Choose from original, mild, medium, hot and a sweat-inducing Cluckin’ Hot, as well as General Tso’s, a sweet-and-spicy combo. No matter the heat level, the chicken – which arrives speared with pickle slices and atop white bread – features juicy meat and crispy, golden-brown skin. (Photo by Alex Wilking)

Southern, stlsouthern.com

RUNNER UP: Byrd & Barrel, byrdandbarrel.com

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