The rise of fast food fried chicken may have silenced cast iron skillets across the South, but the upside to the commodification of chicken is the shared vocabulary it spawned.
Whether or not they like it, eaters understand a Church's-style chicken is thickly breaded, and a Popeye's-style chicken is as much a celebration of spice as poultry flesh. And I'm assuming y'all know what I mean when I say - without any disrespect - that Chicken Valley fries a KFC-style chicken.
Chicken Valley's chicken has a finely-tuned peppery crunch that might have been the Colonel's grail. The seasoning is the perfect complement to satiny gizzards, but the most elegant expression of the recipe is the drumstick. One dollar and change buys the best drumstick in the case (without any prodding, the counter clerk will root about for the fattest, craggiest specimen), a strong contender for Pike Place's best hot, hand-held snack.