Tag Archives: Fried Chicken

Southern History of Fried Chicken

chicken

Long before Julia Child, James Beard or Anthony Bourdain, Mary Randolph helped define American cuisine.

A Virginia-born member of a plantation-owning and slave-holding family, Randolph had prominent connections. For instance, according to Michigan State University’s Feeding America blog, her brother was married to Martha Jefferson, Thomas Jefferson’s daughter. But though Randolph’s life was largely like those of many other young women from plantation-owning familes—privately educated for wifehood, married at 18, having eight children in her lifetime—one of her interests had an outsize impact on broader American society. Randolph’s knowledge of how to party led her to write the first cookbook published in America. Continue reading

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The Chicken That Makes The Coyotes Howl On The Ranch At Las Colinas

ranch5by Steven Doyle

The Ranch at Las Colinas is just that. It is like being invited to dinner at a giant hacienda, and all your friends are there. On a most recent visit I flipped out over the fried chicken, which is the most unusual and flavorful I have tasted ever. The fried chicken at Stampede is pretty remarkable, with its oozing honey pot center, but this is much different. The chicken is first smoked, then fried. If I was some sort of spiritual speaker I would take this opportunity to lean down in front of you and repeat, “smoked… then fried!” Can I get an amen?   Continue reading

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FarmByrd Not Just About The Hens

farm5by Steven Doyle

We took a look at Farmbyrd when they opened and have been in for a visit a few times since then. Just over a year later chef Ryan Carbery, a classically trained chef, is doing what a few others have chosen as a path. He is bringing chef driven fare to the general public at bargain prices, few frills and doing it very well.

As with any chef, there is that moment when you possibly get a tad bored with creating the same thing each day, albeit truly fantastic. In the case of Carbery at FarmByrd he stretched his chef wings, no pun intended, by offering uniquely kicked up dishes at a fast casual prices. Consider this a win-win for all concerned. It keeps chef happy and interested, although he is a major partner in the business, and it keeps the chicken eating public extremely happy only to walk into his Plano digs to find crazy good food being offered besides the usual fried and rotisserie birds.  Continue reading

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Chicken Thang Event Benefits MS Feb 11

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Tickets for the first ever Chicken Thang, brought to you by Meat Fight, Inc., will go on sale Tuesday, January 2nd at 10 a.m. through Prekindle.com.

What is Chicken Thang? Easy. It’s a fried chicken competition. For charity. You should come. Let’s do some good for other people while we stuff our faces with fried chicken. It’s the clearest win-win ever.

The ten Dallas chefs competing for the Best Fried Chicken trophy include, but aren’t limited to: badass Jeff Bekavac of Neighborhood Services, kickass Sandra Bussey of Chicken Moto, wonderbeard Jeffery Hobbs of Slow Bone BBQ, and Jeana Johnson of Mockingbird Diner. Continue reading

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The Chicks Are Hot At Fat Chicken

DSC01968by Steven Doyle

Fried chicken is definitely one of the hot items this year in Dallas and plenty of chefs have tossed their toque into the ring opening their own restaurants in homage to this southern staple. Enter Fat Chicken in Trinity Groves which is owned by DJ Quintanilla and Linda Mazzei who formerly ran Resto Gastro Bistro in the same location.

We asked chef DJ why the big change up and he shared that it was Trinity Grove’s mastermind Phil Romano’s idea, but he was up for the task.  Continue reading

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Streets Fine Chicken Something to Cluck About

DSC01719by Steven Doyle

Serving southern fare for just over a year Street’s Fine Chicken is about to open their doors to their second location next to the Street family burger resto, Liberty Burger which is located at Forest and Inwood in North Dallas. During a recent conversation with Tony Street we learned that the new chicken restaurant will open within a few weeks and employee training is currently underway. Continue reading

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Review: Prohibition Chicken

prochickby Steven Doyle

A visit to the very new Prohibition Chicken in Lewisville brought some smiles this past week. This new restaurant serves up a deliciously conceived yard bird in a host of fashions including a nicely roasted version that has been pecan smoked to an inviting dark patina, another that is smoked then fried, yet another simply fried, and then one more that is hot chili fried which has been given a jalapeno ranch dusting. All uniquely devised with a double dipped coating that leaves for a large bite packed with flavor.

But Prohibition Chicken is not necessarily about the bird, there is so much more going on in these walls. When I visited there was talk of a speakeasy, which I am always highly suspicious of when I hear that term. We do have a few legitimate versions in the DFW area, but then we have another slew of these speakeasy’s which are merely backroom bars located down a hallway, hardly qualifying as a spakeasy. I was pleased to see Prohibition did their homework and came up with a whimsical entry via an old phone booth ala Please Don’t Tell (PDT) in New York which requires a waltz through a run down hot doggery. What we find inside Prohibition’s speakeasy, once we dialed in the correct number on the antique telephone (this may eliminate some millennials which have never actually dialed a phone), we were able to enter into the Wonka of cocktail lounges.

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