To create a mouthwatering Southern-style bird, Chef Linton Hopkins fries his chicken in a trinity of peanut oil, lard and bacon drippings. All three ensure this 24-hour-brined chicken, available at the Holeman & Finch gastropub, is worth its $18 price tag.
Special Dishes: Fried Chicken
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Make restaurant favorites at home with copycat recipes from FN Magazine.
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