We might as well retire this category at least until WATERSHED stops offering its Tuesday night fried chicken special (which we pray wont be anytime soon). Who else will ever possibly win? Executive chef Scott Peacocks signature dish is a masterwork of Southern tradition developed with his mentor, Edna Lewis. The bird is brined, soaked in buttermilk and then fried in lard that has been flavored with bacon. With mashed taters, garlicky green beans and biscuits with honey, its Dixie on a plate, yall. Just remember to show up by 8 p.m. before they run out.