From chefs’ tables to take-out boxes, we ate our way across the state in search of the best places to satisfy that anytime, anywhere hankering for Southern fried perfection.
chicken
Keaton’s Barbecue: Where the Chicken is Dipped in a Secret Sauce — and Lore
B.W. Keaton got people’s attention when he started serving barbecue-sauced fried chicken at his restaurant in Rowan County. People are still talking, and the first question is always the same: How do I find this place?
Don’t Stop Bo’lievin’: How Bojangles’ Went From a Chicken and Biscuits Joint to a Southern Obsession
Forty years ago, Bojangles’ opened its first location in Charlotte. Now it’s got legions of fans as far away as Honduras. Still, it hasn’t lost its North Carolina heart: fast, fried, and fiercely loyal.
Chicken and Pastry Recipe
This simple, comforting eastern North Carolina favorite is too delicious not to share with the rest of the state.
Apple-Stuffed Chicken Breasts
Apples, creamy feta, and rosemary: three flavors that were made for each other. Together, they elevate the everyday baked chicken supper.
Carolina Classic: The Chicken
North Carolina explores the allure of the chicken through food, art, and travel.
Momma’s Sunday Fried Chicken
Bob Holt remembers the taste of his mother's fried chicken served at Sunday lunch. Try his mother's recipe from Holt's cookbook Country Recipes and Other Interesting Stuff.
Aunt Nootsie’s Chicken Pie
This chicken pie recipe comes from Eugenia “Jean” Whisnant of Claremont's personal cookbook, With Love from Mommy Jean: Best Loved Recipe Favorites.
