The South's traditional dish gets four different twists from four local kitchens. The moral: Play with your food.
Curried Fried Chicken
Brilliant: curry and other Pakistani spices in the dredging flour, then pan-cooked for a true fusion fry.
Curry Fried Chicken, 660 S. State St., SLC, 801-924-9187
The best in beer soak-ups: three pieces of deep fried, on a hefty waffle. Or you can have it “roadkill” style–flattened, fried, between the buns. Best with a Bloody Mary. Or another beer.
The Garage, 1199 Beck St., 801-521-3904
Franck’s was the first chef-run restaurant to sell schmancy fried chicken; now the eponymous chef is gone, but the kitchen remains. It may have herbs in the crust or it may have coconut–it’s the chef’s choice and you’ll like it.
Franck’s, 6263 S. Holladay Blvd., Holladay, 801-274-6264
Straight-up Southern fried, on a waffle, with the North’s purest maple syrup. Don’t mistake chef Amy Britt for your momma. That’s just the chicken talking.
Pig and a Jelly Jar, 401 E. 900 South, SLC, 385-202-7366
No, it’s not the same as bar chicken. This fancy fry goes with artisanal cocktails, not Bud Lite, so of course it’s heaped with obscure vegetables.
Copper Common, 111 E. 300 South, SLC, 801-355-0543