According to the National Post, this takeout counter fries up the best bird in all of Canada. Boneless leg meat gets a double brine (first in a lemon-herb mixture, then in buttermilk), before it’s double-dredged and fried to extra-crispy perfection. Diners can opt for the tender morsels one of two ways: classic or Nashville hot. Purists will say the classic sammy—made with coleslaw, pickles, and buttermilk ranch on a white bun—is the menu’s best bet, but off-menu ordering is always fun. Honey-dipped fried chicken on a honey cruller with fermented jalapeño sauce is spicy, savory, yielding, crunchy, and sweet, all in one synapse-delighting bite.