Finest Fried Chicken New York 2001 - Margie's Red Rose Diner
Margie has been frying chicken at this location for 11 years, and next door for 33 years before that. Which explains the wonderful collection of '60s soul hits on the jukebox. The chicken is fried in the best Georgia style, with a mere dusting of flour and salt on the intact skin and a very careful immersion in fresh oil at just the right temperature. The result is supremely crisp on the outside and juicy in the middle. She also takes particular pride in her vegetable sides, including collard greens and green beans cooked with potatoes, at the incomparable MARGIE'S RED ROSE DINER.