I come from five generations of people who love making chicken sandwiches, but my Great Aunt Beaulah's was hands-down the best. Born in 1906, Aunt Beaulah (Beaut, for short) was no-nonsense but all-loving, especially to us kids. We playfully called her Bossy, but she paid no mind. The way she saw it, it’s ok to be bossy, as long as you’re right. And she was always right—especially when it came to fried chicken. She elevated the family sandwich-making craft to an art form, and we follow the same rules she laid down decades ago here at Bossy's. It's a sandwich with an old soul. —Jim Noble
We like our fried chicken spanking-fresh, dipped in buttermilk and breaded by hand to seal in the juices. We add just enough seasoning to complement the natural chicken flavor without stealing the show (because nobody likes a show-off). Then we pair it with a potato bun, house-made pickles and a swipe of mayo (Duke’s of course).