19 Mar The Dish: Buttermilk Fried Chicken
Fried chicken is one of the most popular American comfort foods, but its roots go back to Europe and the middle ages. The Scots had a tradition of deep frying chicken in fat, and Scottish immigrants brought the tradition to the United States, where chicken was traditionally baked or broiled. A number of Scottish immigrants settled in the south—where fried chicken became a staple—and developed a unique American taste with seasonings and spices.
The Ravens Club Buttermilk Fried Chicken is an extension of the old south tradition. Our Miller Amish chicken is herb brined overnight then soaked in a bath of Guernsey buttermilk and our barrel-aged hot sauce. The crunchy texture comes from a mix of flour and cornstarch; something I learned in Asian kitchens. We serve our Buttermilk Fried Chicken on a plank with a side of skillet-baked mac and cheese and TRC’s own barrel-aged hot sauce. Comfort food that goes with pretty much anything.
Chef Frank is confident that The Ravens Club has the best fried chicken in town—at a price that can’t be beat.