The famous debate over which arrived first—the chicken or the egg—was ultimately resolved by the first line cook, who discovered that eggs emerge in about 10 minutes, while chicken takes roughly an hour. Take the mystery out of life's culinary questions with today's deal: for $10, you get $20 worth of Southern comfort fare at May's Counter Chicken and Waffles in Tucson.
Chef Aaron May, once featured on Food Network's Diners, Drive-Ins, and Dives, serves Arizonians a comforting selection of deep-fried favorites. Situated a mile from the University of Arizona campus, May's Counter teaches students and diners important lessons about the deliciousness of mornin' po-boys ($7) and the viscosity of gravy when drizzled over chicken fried steak ($8). The breakfast menu has everything from German apple pancakes ($9) to chilaquiles ($8), with a speakeasy of free-flowing coffee available to all-nighter-pulling coeds or drowsy bootleggers. The dinner menu features a slew of classics, such as spicy garlic shrimp and grits ($16) and blackened catfish ($14), but the eatery's specialty is the fried chicken and waffles ($7–14). Diners are free to choose from six chicken and waffle dinners, each with varying permutations of chicken cuts and waffle to meat ratios.
Head chef Aaron May, a Culinary Hall of Fame inductee, presides over the kitchen of May’s Counter as the diner-style eatery turns out made-from-scratch southern cuisine. With bluegrass music thrumming in the background, diners delve into the kitchen’s trademark fried-chicken-topped waffles, or nosh on corn dogs surrounded in waffle batter. Red stools line the counter at the full-service bar, manned by bartenders equally willing to mix sophisticated cocktails or slide a cold PBR into a brown bag. As they feast, diners nestled in cozy booths can watch sports competitions unfold on flat-screen TVs, rather than watching their water glasses compete for the title of most transparent.
2945 E Speedway Blvd.
Tucson, Arizona 85716Get Directions