A little Southern comfort food will do more than stick to your ribs. It’ll prepare you for hibernation. Pearl Dive Chef Colleen Conrad braises Pennsylvania Amish dark chicken meat, then coats it in buttermilk and seasoned flour before deep-frying it. The bird is served with salt roasted potatoes, bacon braised collard greens and creamy coleslaw, rounding out the kind of fried chicken dinner you’d find further south of the Mason-Dixon line. Get it at dinner or brunch for $19.
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