If we're being honest, then we can admit that fried chicken is mostly about the batter. Yes, to have great fried chicken you also want moist pieces of meat, but without the crunchy stuff, the whole dish is pretty much lost. That's why we love the fried chicken at Phoenix Public Market Cafe so much. Chef Aaron Chamberlin strikes the perfect balance between salt and spice with his dinner entrée fried chicken and makes a batter that holds tight to each piece of meat. It's the kind of crispy coating that will have you picking up the leftover bits with your greasy fingers — and then scattering on top of the accompanying side of vegetables for a little extra crunch.