Mmmmm Fried Chicken on Wednsday. Every Wednsday! This is one of the five Blue Plate Specials during the work week. Monday through Friday we sell a different Blue Plate for lunch. If you come in later we just might have some left to sell you too.
The fried chicken was fun to R&D. I thought I knew how to fry chicken before, but I have certainly dialed in it now. From the correct seasonings to the right amount of time soaking in buttermilk and to also bread the chicken correctly. All of these crucial steps in fryin' up some great chicken. It started off as coming with Red Bliss mashers, but has evolved with the season into a cold, rough chunk, red wine vinaigrette, lemon and whole grain mustard potato salad. And fried chicken wouldn't be right without some granny style green beans. Cooked with rendered bacon and sweated onions; then steamed with a little chicken stock and S&P. So come in and check out the chicken.
