Executive Chef Scott Peacock takes us higher every Tuesday night with his sacrosanct rendition of the fried chicken dinner at WATERSHED
. The bird is brined in salt water, then soaked in buttermilk and finally seasoned and pan-fried in lard. Served with homey biscuits, crisp-tender green beans, and supple, buttery mashed potatoes, this is a meal that does a soul good. Come early, though, because there are no apologies offered when they run out for the night, which is usually by 8 p.m.
406 W. Ponce de Leon Ave. 404-378-4900.