At some point in the last several years, the Mason-Dixon line moved somewhere north of Manhattan. That's the only way we can explain the sudden influx of southern-leaning restaurants serving first-rate fried fowl. Sizzled in skillets or dunked in a hot-oil bath 'til burnished brown, this new breed of fried chicken--served at restaurants ranging from Harlem to hipster Williamsburg--is giving hungry New Yorkers something to cluck about.
Best Fried Chicken in NYC (PHOTOS)
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