Fried chicken is one of the mythical unicorns of the southern kitchen. There are thousands of recipes and techniques out there, but every serious home cook has likely deemed theirs the best. If you’re still searching for the perfect recipe, we have one for you to try.
Ashley Christensen, who is headlining our second Chef & Maker weekend in July, serves her signature fried chicken with hot honey – a pairing we find irresistible.
Garden & Gun recently included her restaurant, Beasley’s Chicken + Honey, on its Fried Chicken Bucket List: A state-by-state guide to the best birds in the South.
Joe Kwon of Avett Brothers fame shared this nugget with the magazine.
“The chicken here is brined, which means juice-dripping bites of fried goodness. It so happens to be right down the street from me, and I fight the urge to just grab and go several times a week.”
The recipe is inspired by the fried chicken Christensen’s mother used to make when she was a child. The somewhat unconventional move of drizzling honey over the chicken came about because of her dad, who was a hobbyist beekeeper and gardener.
The recipe appears in her new cookbook “Poole’s: Recipes and Stories from a Modern Diner,” which is included in the Chef & Maker weekend package along with a question-and-answer session with Christensen and a Chef’s Dinner featuring her re-imagined comfort food.