Wondering how this world-famous chicken is made? The restaurant gets local, organic, free-range, young hens fresh from Modesto, CA. They're never frozen. The chickens are brined for half a day, and dredged in a coating of all-purpose flour, cayenne pepper, and paprika. They're dipped into a buttermilk bath, dredged one extra time, deep-fried, and topped with thyme. Yes, that's how it's done. For this Sunday brunch, they were served alongside Belgian-style sourdough waffles, which were dusted with powdered sugar and drizzled with maple syrup.