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.
“Fried chicken comes on plates, biscuits, and waffles at this downtown eatery that serves Southern comfort favorites and swanky cocktails,” Sheri Castle writes. Chef and owner Ashley Christensen, who also owns Chuck’s next door, adds a signature drizzle of honey to her bird, a tribute to her beekeeping dad.
Some say bubbly is the best way to wash it all down; others opt for something sweet. Here you can have your pick: Cheerwine or Dom Pérignon.”
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.