Best Fried Chicken - 2010
What's not to love about a chef with skills and a sense of humor? Payton Curry has become Caffe Boa's biggest asset, a guy with the courage to take a classic, all-American favorite — fried chicken — and make it better. That he did, all right, and he even dubbed it Payt-N-Bake Fried Chicken, just so nobody forgets who came up with such a succulent dish. He uses 10-day-cured, all-dark meat, free-range bird, and then uses a secret weapon for extra crispiness: duck fat. You heard it right. It takes a duck to bring the best out of chicken. Who knew?