April 29--Why are fried chicken and waffles so good? ... is what I ask myself every time I spend Sunday afternoon in a brunch-induced stupor. The answer is actually pretty simple: Fried chicken alone is meaty, salty and crunchy; pair that with sweet (maple syrup) and bready (waffle), and you've checked pretty much every box a taste bud could want.
Fried chicken on a doughnut, a dish I discovered recently at West Loop newcomer Green Street Local, is just a more efficient way of ticking those boxes. The restaurant puts a massive piece of crispy boneless breast meat on top of a glazed long john ($16), which crushes the sweet and carb cravings in one fell swoop -- no need to drown the plate in maple syrup, a plus if you're a slow eater worried about things getting soggy. The fried chicken, of course, is a champion of the genre, with moist meat and a fry job that's somehow crunchy and delicate at the same time.
TVs airing the game(s) are on practically every wall here, but even if you're not a sports fan, you'll appreciate the chill atmosphere and friendly service. Go for brunch or dinner; the Chicken Doughnut is so good, it made both menus. Green Street Local, 130 S. Green St., 312-226-6565, www.greenstreetlocal.com
mconrad@tribpub.com
