Is there a better time than the height of summer to make fried chicken? Dunked or tossed in sublime honey garlic butter? Accompanied by a dreamy cole slaw that sings with lime mayo and pickled Fresno chiles? I think not. So I learned The Crack Shack’s secret to its fried chicken—along with its honey garlic butter and classic slaw just so I could share it with readers. Check out my latest story for The San Diego Union-Tribune’s Food section to get the recipes and culinary director Jon Sloan’s essential techniques.