From Our Editors
The Press Box: Lucy’s Fried Chicken
The chefs at Lucy's Fried Chicken use every part of the bird, whether you're in the mood for deep-fried deviled eggs, livers and gizzards, or an old-fashioned bucket of breasts and thighs. However, Lucy's isn't some low-rent chicken shack. Those same chefs add upscale preparations and presentations to Southern classics, from Texas chili and catfish sandwiches to Gulf oysters grilled over wood fires.
“Obviously the can’t-miss item at Lucy’s Fried chicken is the aforementioned yardbird. The chicken is tender and juicy [and] the breading perfectly crisp.” — The Austin Chronicle
“Lucy’s is the type of place where everyone is having fun. … Head over for brunch for insanely good Chicken N Waffles.” — Thrillist
“Lucy’s is an under-the-radar oyster destination for both raw and grilled varieties. Skip the fried chicken completely and make a meal of oysters and the stellar sides.” — Eater