At Twisted Soul Cookhouse and Pours in Atlanta, Guy Fieri finds that they season their Southern fried chicken and let it sit for 24 hours before frying it up.
Sometimes you just need a fried chicken sandwich, and this one will not disappoint. The chicken is moist and tender from the yogurt marinade and gets a little punch of heat from a spicy mayo. Everything is cooled down by the tangy, crunchy coleslaw.
Troy is on a cross-country trip to find his ultimate piece of juicy fried chicken. On his quest to satisfy his insatiable craving, Troy gnaws on drumsticks in Charlotte, N.C., before he gets greased up with Purdue University scientists to discover the best tasting fry oil. His craving then takes him to New York for a spicy Korean twist on the American chicken classic, then hops down to Memphis, Tenn. to see if buttermilk or brine makes for the most crave-worthy fried chicken.