At Federal Donuts in Philadelphia, the customers come for the doughnuts but stay for the fried chicken, which is twice-fried. For the first fry the chicken is allowed to "luxuriate" in a vat of oil at a low temperature. For the second fry it's cooked in a fryer basket for a short time at a very high heat, creating what Chef Matthew Fein calls a "teeth-shatteringly crispy" exterior. Enjoy the chicken either with a chile-garlic glaze or dusted with buttermilk ranch seasoning.