Fried Chicken Biscuit

With biscuits in the company name, it's not obvious that chicken stars on this menu. Plenty of Washingtonians do know and flock to this diner and drive-through for fine fried fowl. Chef Jason Gehring begins with organic bird brined for 24 hours before it's coated in batter and bathed in the deep fryer. It comes out with flecks of coarse black pepper and a topography of pleasingly irregular nooks and crannies. Biscuit sandwiches, salads, combo meals (aka boxes), and buckets are among the ways chicken is served here. Note that it is only open for breakfast and lunch, and the drive-through window is open only on weekdays.