ST. LOUIS – We already have better barbecue than Kansas City, but fried chicken too? The City of Fountains is down bad.
Oh sure, you can find fried chicken everywhere in America—the ingredients are easy to find and throw together—but it takes a special touch to get the most out of the bird.
Juniper is one of seven Midwestern restaurants to make the cut.
But what makes Juniper stand out? According to writer Holly Fann, it’s the wet batter.
“The process creates a thick crust with more structure, substantial crunch, and those craggily whispies that catch the flakes of finishing salt,” Fann writes.
4101 Laclede Avenue
St. Louis, Missouri 63108