Photo by Caitlin Abrams
Is Revival’s fried chicken the new local benchmark? It seems that whenever I mention that I’ve eaten a dirty bird someone invariably asks, “Yeah, but was it as good as Revival’s?” I love the fried chicken at the neo-Southern comfort spot, especially the snappy, spicy Tennessee hot. If I could, I’d get it all the time. But the love for Revival’s chicken has caused a bit of a jam up there, crowding its small space and creating wait times that can be antithetical to an eater’s needs. So I’m offering you two more beautiful fried chickens to check out while you wait for Revival’s lines to go down or for its owners to open another shop (let’s go, Rancone). 4257 Nicollett Ave. S., Mpls., 612-345-4516, revivalmpls.com
4 Bells: The Loring Park newcomer offers South Carolina–style “low-country” cooking from Brendan “Junior” McDonald. Its fried chicken is basically brined then fried in a pressure cooker, in the “broasting” style. The resulting bird has a thin, crisp skin, while the dill in the brine delivers an undercurrent of pickle flavoring. Order half a chicken or a whole with an awesome watermelon hot sauce on the side. Also, get the biscuits. 1610 Harmon Pl., Mpls., 612-904-1163, 4bells.com
Victory 44: The fried chicken here isn’t new, but maybe new to you since you’ve been focused on chef Erick Harcey’s Perfect Burger. Well, put down the burger and get the bird—a thickly crunchy and moist boneless chicken thigh. There are, like, 12 different steps to making this chicken, but don’t think, just eat it. Happily, it comes with house hot sauce and icebox pickles and a side of really right mac ’n’ cheese. 2203 44th Ave. N., Mpls., victory-44.com —S.M.