"There’s a reason this old-school dive bar is nationally renowned for its fried chicken: It’s super crispy, super juicy, and — perhaps most importantly — unfussy. Some people say the secret is that the chicken sits in its dredge, which helps the coating adhere to the skin; some say it’s the fryer. Whatever it is, it’s best enjoyed in the Christmas-light-adorned bar, with a pile of jojos and a pint of beer." - Ron Scott, Thom Hilton
Molly J. Smith / Eater Portland
