I'll gladly add to the chorus of praise!
As good as (if not) the best artisanal, thick breading-clad bird in the game. The two stage batter/ breading process yields a spectrum of crisp and crunch, burnished just well-done enough, and assertively spiced (base seasoning, pre-anointment). I think we all know there's a perfectionist at the helm of these fryers, it shows in the product.
JeffB wrote:I wonder whether the whole genre is quite as worthy as currently thought but that's a different issue.
This though. I've been only half paying attention to the NHC fad. I've never had the stuff on its native turf. And the few I've sampled in town were unexceptional. These guys clearly did their homework and also seem
confident that their product is the best in show (it is). But I'm not convinced this technique is worth the current mania, at least to my tastes. Give me vinegar-based delivery for capsicum on my fried chicken any day. The acid is essential to cut the richness. I know the masterful hand of this chef is able to deliver deep fried chicken basted in lard that somehow comes across as not heavy on the tongue, but two pieces in and I was teetering on the edge of destruction (and I can smash some chicken, though its worth mentioning that the parts we were served were enormous + we sampled every side). That old lily-gild sometimes pushes things over the top. Oh, and medium hot was nowhere near close to my threshold. I'll go full on next time.
All said, sans fat double-down treatment, add hot sauce, this very well could be my favorite fried chicken.
mbh wrote:...the black eyed peas were served as a cold salad which surprised me, but I actually loved the flavor, I'd get these again in a heartbeat.
Also, did somebody say sleeper! The Texas caviar style peas were my favorite of the sides. As perfectly dressed a bean salad as I've ever had. I could eat these everyday!