There’s regular fried chicken and then there’s fried chicken made by a mega award-winning chef, such as Thomas Keller and his famous buttermilk bird served at the chef’s James Beard-anointed Napa Valley restaurant, Ad Hoc. Brined for 12 hours in an herb-lemon sauce, it’s dredged in seasoned flour twice, dunked in buttermilk and fried until golden-brown and crispy. This chicken is the kind of dish you’ll dream of marrying and whisking away to a far-flung, secluded place so you never have to share it with anyone.
Making it easier to commit, Keller’s Surfside restaurant is introducing a weekly fried chicken special on March 16. Every Monday from 6 to 10pm, The Surf Club is offering a $42 meal that includes three pieces of chicken with two sides, which will change often but likely feature stick-to-your-ribs sides like baked macaroni and cheese and collard greens. There’s also a gluten-free variety made with Chef Keller’s Cup4Cup gluten-free because no dietary restriction should stand in the way of you and juicy poultry.
If you’re of the mind that paying close to $50 for a fried chicken meal is expensive, consider that the free-range bird during regular dinner service is $68—and it doesn’t include sides, which are an extra $12 each. We may not be the best at math, but we know a delicious bargain when we see it.
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