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.
Taste: Cravings: Fried Chicken
Originally published in Philadelphia Magazine, June 2010