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Fried chicken is a classic, and as delicious in a sandwich as it is on a plate adorned with sides like mashed potatoes and gravy. But there’s something uniquely special about this dish, as it can be enjoyed for brunch with waffles or for lunch or dinner, and always be satisfying — spicy or savory, hot or cold, it always hits the spot. National Fried Chicken Day will be celebrated on July 6 and restaurants nationwide have some pretty special variations on this classic to enjoy in honor of the occasion.
Chicken + Bubble Waffle
Chicken + Bubble Waffle at Palma. Palma At Palma by Flagship Restaurant Group in Phoenix, the Chicken + Bubble Waffle is a dish involving Korean fried chicken strips with Hong Kong waffle with ginger butter, dragon hot sauce, five spice syrup, and daikon pickles. “We wanted to do an Asian twist on the classic southern chicken and waffles. We thought the Korean fried chicken paired well with the texture of the bubble waffle. We wanted an earthy syrup to round out the dish, Asian inspired hot sauce and daikon pickles to cut through the richness,” said Tony Gentile, Chief Culinary Officer at Flagship Restaurant Group, owner of Cham Pang Lanes.
The Dewey Byrd Hot Chicken
The Dewey Byrd Hot Chicken at Proper Grit Whiskey Library & Supper Club at The Ben West Palm, Autograph Collection. Brunch never felt this special before. At Proper Grit Whiskey Library & Supper Club at The Ben West Palm, Autograph Collection, the Dewey Byrd Hot Chicken by Executive Chef Dan Pundik is made with honey hot sauce, jalapeño pimento cheese, buttermilk slaw, fresh honeycomb, mini cheddar chive waffle.
Dirty Fried Chicken
Dirty Fried Chicken at Succotash. Succotash At Succotash in Penn Quarter, Washington DC and National Landing, Maryland, this dish is composed of chicken legs and thighs, mixed with honey gochujang sauce, blue cheese, pickles, and nori flakes. “I wanted to make a fried chicken recipe that blends the flavors of the American South with the spice of Korean ingredients. There are about 14 different ingredients that go into the sauce for our Dirty Fried Chicken from gochujang to mustard to sorghum. It’s one of the most complex and layered sauces I’ve ever made,” said Edward Lee, Culinary Director of Succotash.
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Room Service Fried Chicken
Room Service Fried Chicken at Fairmont Scottsdale Princess. Fairmont Scottsdale Princess. Room service always feels like something of an indulgence, but especially when there’s a delicious platter of crispy fried chicken in front of you. “You just got to the Princess after a long day of travel, you’re tired and hungry. What hits the spot better than a beautiful piece of fried chicken brought to your room? Mary’s Chicken is some of my favorite to serve to our guests – the birds are free range, fed a vegetarian diet and are air chilled, not frozen so they’re always fresh,” said Chef Jason Allen of the Fairmont Scottsdale Princess, of this option on the resort’s in-room dining menu that includes a fried, marinated Mary’s Chicken breast and leg rests on a bed of sweet corn succotash. Garlic whipped potato topped chicken gravy are on the side made even more indulgent by one special finishing touch: It’s served with a bottle of champagne.
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