Up until now, all attempts to bring Nashville-style hot chicken to Chicago have been hampered by unfortunate missteps, from texturally weird breading to too-viscous, barbecue sauce-like cayenne paste to wimpy spicing. Enter the Budlong, a snug new Lakeview spot frying up hot chicken that hits all the right notes. That is to say, the chicken is briny, the breading is shatteringly crisp, and the cayenne paste that coats it gets you sweating and stains your fingers just the right shade of atomic red. (Four heat levels—“naked,” classic, medium, and extra hot—are available; we find the medium packs a reasonable burn.) In true Nashville fashion, it’s even crowned with a skewer of cooling pickles and served up on a slice of white bread that draws in crumbled crust and spicy drippings like a delicious sponge.
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