Chicago Fried Chicken
Honey Butter Fried Chicken
Honey Butter Fried Chicken. The name alone is probably enough to reel you in, or at least give you a pretty clear idea of what to expect, but in case you need a little more background, here’s the story. Off the back of six years of somewhat underground, yet wildly successful service at Chicago’s Sunday Dinner Club and Green City Markets, Christine Cikowski and Josh Kulp deemed it high time to bring their flagship product – succulent, fried-to-perfection chicken – to market full time, and after a few minor delays their own brick-and-mortar, rustic cafeteria-style Avondale locale debuted last month.
So what’s so special about this chicken? Well to start, only the best locally-sourced, hormone and nasty-free Amish birds are selected for use, and then said chooks are spiced, double-dipped in buttermilk batter, fried and seasoned with smoked paprika salt. And if that weren’t enough, the pièce de résistance comes in the form of a generous dollop of the signature diet-annihilating house-made honey butter. Phew! Corn cakes, market-driven salads, pimiento mac n’ cheese, and kale and cabbage slaw play solid supporting roles, along with craft beers (5 Rabbit Golden Ale, Half Acre Pony Pils), and house cocktails like the Coriander Sangrita with tomato, Coop Rum Barrel Hot Sauce, Corazon Blanco tequila and Tecate. Needless to say – the calorie counter should remain at home for this outing.