There are some who insist that fried chicken is best when eaten out of a bucket while picnicking in the park. But our bucket list takes another approach: We park our butts at Lucky Pie, order a beer from the wicked-good tap selection, and thank the poultry gods for blessing us with such a soul-satisfying bird. True, Lucky Pie is best known for its pizzas — and they're excellent — but the fried chicken is clucking awesome. Chef Joe Troupe dry-rubs the birds with garlic, smoked paprika, cayenne, salt, pepper and a smidge of sugar, submerges their body parts in buttermilk and then drags the flesh through seasoned flour before plunging it into the fryer. The payoff is incredible fried chicken, the tender meat cloaked in a bronzed crust that adheres flawlessly to the flesh, leaving nothing on the plate — and everything in your mouth.