It's listed under "Everyday Plates" at the casual CoraFaye's Cafe, but the Southern-style fried chicken is anything but routine. The chicken parts that come out of the tiny kitchen are prepared simply, with a light dusting of flour and a hefty dose of black pepper, then fried until the crispy skin — not greasy, but tasting faintly of the frying oil — holds in remarkably moist and tender white or dark meat. You can have it your way here: one piece, three pieces, wing, leg or thigh, or add a few bucks to get a miraculously juicy breast. Have the chicken on its own or paired with the daily sides — maybe the long-cooked collard greens or the dense, cheese-laden mac and cheese. Wash it all down with Kool-Aid from a big metal pitcher — sweet tea is an obvious option, too — and give thanks for owner Priscilla Smith's mom, Cora, who handed down the recipe.
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