Taste: Cravings: Fried Chicken

Really, the only thing better than fried chicken is fried chicken, biscuits and beer. That’s how you’ll have it at Mémé, the Fitler Square New American bistro where chef/owner David Katz excited an all-out craze last year when he started frying up the bird—thighs and legs only—for lunch on Thursdays, serving it as an $11 blue-plate special with a homemade buttered biscuit and a Miller High Life. The passion for poultry has really caught on: Resurrection Ale House in Grays Ferry twice-fries chicken thighs for an impossibly crispy skin, and South Street soul food restaurant Ms. Tootsie’s now offers the finger-lickin’ Southern staple to-go until 3 a.m. on weekends.

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