Chefs, like the rest of us, have their own guilty pleasures when it comes to fast food. And when it comes to fried chicken, Southern chefs know a thing or two. After a long day's work, nothing beats sinking your teeth into a perfectly crispy, juicy piece of fried chicken. We spoke with two renowned Southern chefs, Arnold Myint and Nick Wallace, to uncover their favorite fast-food fried chicken joints and the secrets behind their cravings.

Indulging in the South's Fried Chicken Obsession

Popeye's: The Chefs' Choice for Craveable Fried Chicken

For Chef Nick Wallace, Popeye's is the go-to destination when he's craving fried chicken after a long day. As the owner of a catering business and several restaurants, Wallace knows a thing or two about chicken, going through an impressive 200 pounds of chicken thighs per week. His order of choice? The classic four-piece, complete with a breast, wing, leg, and thigh.But Wallace doesn't stop there. He takes his Popeye's experience to the next level by adding his own personal touches. "I go home because I always have pickled jalapeños in my fridge, and I always have bacon jam or onion jam of some sort," he says. "That chicken comes home, I top it with jam, the jalapeños, and eat [over the counter]. All you need is a paper towel."This unique flavor combination, with the crispy, juicy chicken as the canvas, is a testament to Wallace's culinary expertise. "When I tell you that's the best meal you'll have after a long day of work," he says, "it's the best."

Publix: The Unsung Hero of Fried Chicken

While Arnold Myint, a renowned chef and Top Chef alum, is known for his own Thai-style fried chicken at his Nashville restaurant, he has a surprising go-to for his personal fried chicken cravings: Publix."I meal prep for my nannies: I always make mac and cheese and greens because I think [they] last well in the fridge, but I always get Publix fried chicken almost every week," says Myint. "It's literally, for me, the best franchise or chain-fried chicken."What sets Publix's fried chicken apart, according to Myint, is the perfect execution from start to finish. "The Publix chicken is completely perfect all the way through. Whatever they do [for the brine] has the perfect umami hit all the way through. The crust is super crunchy, and it maintains the crunch," he explains.Myint is so enamored with Publix's fried chicken that he's not afraid to enjoy it straight from the fridge, cold. "But nothing beats a cold drumstick out of the fridge." As any Southerner knows, when fried chicken is good cold, it's a testament to its quality – and Publix's certainly passes the test.

The Art of Elevating Fast-Food Fried Chicken

While Popeye's and Publix may be the chefs' go-to choices for fried chicken cravings, they don't stop there. Both Myint and Wallace have found ways to elevate the fast-food experience with their own unique touches.For Wallace, it's all about the toppings. By adding his homemade bacon jam or onion jam, along with pickled jalapeños, he transforms the Popeye's chicken into a gourmet-level dish. "That chicken comes home, I top it with jam, the jalapeños, and eat [over the counter]. All you need is a paper towel."Myint, on the other hand, has been known to experiment with his Publix fried chicken, sometimes popping it in the oven or microwave to get it piping hot. But he's not afraid to enjoy it straight from the fridge, cold. "But nothing beats a cold drumstick out of the fridge." As a true Southerner, Myint knows that the true test of fried chicken's quality is how well it holds up when served cold.These chefs' unique approaches to their fast-food fried chicken indulgences showcase their culinary creativity and passion for the beloved dish. Whether it's Popeye's with a gourmet twist or Publix's perfectly executed fried chicken, these Southern chefs have found ways to elevate the humble fast-food staple to new heights.