The art of frying chicken may have originated in the South, but that doesn't mean Northerners can't put a tasty char on some breasts, legs and wings!
These five Boston area restaurants each have their own delicious recipe for making this classic American dish their own.
Chef Will Gilson decided to poll the public to discover which foods Bostonians would most like delivered directly to their doors when developing the menu for his delivery-only business. The answer was fried chicken! Choose from a crispy chicken sandwich on a potato bun with a piri piri–pineapple sweet-and-sour sauce, and double-fried chicken wings with honey-scallion-jalapeño drizzle.
North Carolina born executive chef and owner of Southern Proper, Jason Cheek had been wishing for Southern home cooking in Boston for years. He finally struck out on his own last month opening this authentic yet upscale restaurant inspired by his roots.
The menu offers several traditional favorites like chicken livers, fried catfish, okra and shrimp & grits, but Cheek’s homestyle flair really shines with his signature fried chicken which he brines in Lipton tea, pressure-cooks, and garnishes with lemon and thyme.
Have you ever had Japanese-style fried chicken? If not, get on over to Brookline for a bento box served with miso soup, rice, and boneless bite-sized chicken pieces soaked in a soy marinade before being fried to perfection. Don't forget to try one of their custom tea blends!
This Inman Square joint would feel more at home in Tennessee than Massachusetts! The Monday night fried chicken special became a favorite among Bostonians for years before Highland Kitchen decided to make their buttermilk fried chicken a daily menu staple. Order it à la carte in single pieces or as a 10-piece whole bird with gumbo, coleslaw, and mashed potatoes.
Opening this Spring in Southie, Backyard Betty's will feature “American classics and backyard cookout cuisine” like Nashville hot fried chicken, hushpuppies, steak tips and soft serve ice cream. The chicken will be brushed with a fiery cayenne–brown sugar glaze as a final step after frying and then topped with bread-and-butter pickles on a potato bun.