Restaurants & Bars 5

Fried Chicken at S.P.Q.R.

Carrie 218 | Nov 19, 2008 07:44 AM

First off, it was stunning; dark golden all around (no white spots or unevenness to the texture). The crust was thick and crunchy and well-flavored; good seasoning I imagine to be salt, pepper, and cayenne within the buttermilk crust. The meat was very moist and texturally, I appreciated the fact that as I bit into the chicken, the crunchy exterior did not crumble apart or separate itself from the meat. I hate biting into fried chicken and having bits of the crust scatter and fall apart, leaving you with naked chicken.

While we were at the counter, we saw a tray of chicken come out. It looked like it was completed and ready-to-serve and I thought it was being brought out for plating. In fact, it was getting re-fried for extra crispness. Yep - just like their famed brussels sprouts, the chicken is fried twice which explains much of its delight.

And, for the record, it is really good as left overs since I'm having a piece right now for breakfast.

Want to stay up to date with this post?

Recommended From Chowhound