The Crack Shack was originally concepted and founded by Michael Rosen in San Diego's Little Italy neighborhood in 2015, as a passion project to transform the pristine, local ingredients from his fine dining restaurant, Juniper and Ivy, into a more accessible, casual setting for the masses. At the forefront of the fried chicken sandwich craze, The Crack Shack originated "SoCal Style" fried chicken using organic, non-GMO, "beyond free range" birds fresh from Jidori Farm, and a secret proprietary "Crack Spice" blend from Le Sanctuare. While the Bone-In is the signature staple, the menu boasts big messy sandwiches packed with homemade sauces and local produce, fresh and hearty bowls for the healthy-ish at heart, and a Lil' Cluckers menu the kiddos will love. We are not your average restaurant -- and this is not your average chicken -- because there are no shortcuts when you give a cluck.

TO LIVE AND FRY IN L.A. In 2017, four childhood friends came up with a simple concept - take Nashville Hot Chicken and make it better than anyone else in America. With only a couple thousand dollars to their name, they boot-strapped a pop-up concept in a parking lot in East Hollywood serving a simple menu of tenders, sliders, fries, and kale slaw - they created a viral cult following with lines consistently over an hour long.