Fried Chicken

Split-Rail

For as long as she can remember, chef Zoe Schor has loved craggy, oil-dappled fried chicken. What started out as a crowd-pleasing recipe to bring together family and friends eventually grew into a restaurant devoted to the stuff—and it’s not hard to see why. Schor’s fried chicken is a study in balance: The bird-to-breading ratio is just right, and every bite shatters the crisp exterior to reveal the juicy meat within. Psst: Don’t skip the buttermilk biscuit, a melt-in-your-mouth pastry that’s crowned with a dollop of chili-maple butter.