Fried chicken -- once a Southern specialty -- has made its way onto restaurant menus across the country. Chefs from Boston to San Francisco are brining, buttermilk-soaking, boldly spicing and frying it up with winning results. Here's where you'll find FoodNetwork.com's editors' favorites. Whether they're served with cream gravy and collards, waffles and syrup, or Sriracha and kimchi, these birds all have one thing in common: They're downright irresistible.