When: Tue., Sept. 17 2013
A bespectacled colonel from days gone by was on to something because right now people can't get enough fried chicken. Food critic Mike Sula has written plenty about the impending fried-chicken craze (see: Parson's), but he was truly impressed with the deep-fried poultry parts at Smalls Smoke Shack in Irving Park, "buttermilk-brined and lightly battered, but fried hard, so that it maintains a moist interior." It's Tuesday. Why not?