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Who gets a fried chicken sandwich at a crabhouse? I do. Making good fried chicken is an art form, and chef Andrew Weinzirl has demonstrated it at this new upscale crab house in Fells Point. An air-chilled, buttermilk-brined breast allows the meat to stay moist and stand up to the coating. A tangy mumbo sauce adds heat and a house-made slaw adds crunch. Think heaven in a bun.
By: Jane Marion | Baltimore Magazine