For Smoke Shop chef/owner Andy Husbands, fried chicken is the one non-barbecue item that must be on the menu at a barbecue restaurant: “You think Southern and barbecue, you think fried chicken.” He uses his Sexy Gravy, made with roasted chicken stock and three types of chilies for a rich, smooth taste—“like a velvet blanket, just like George Costanza always wanted,” he says. The gravy accompanies the chicken, which is brined in buttermilk, Frank’s RedHot sauce and salt for three days before it’s coated and fried to give it a crunchy exterior. It comes with a barbecue ranch dressing and your choice of two sides, but Husbands prefers collard greens and a slaw.
$22 at The Smoke Shop, 1 Kendall Square, Cambridge (617-577-7427) thesmokeshopbbq.com
Count These Chickens
Nine fried birds that turn the phrase “tastes like chicken” into high praise.
By Improper Staff | Photo Credit: Diego Navarro | Sept. 30, 2016
The Smoke Shop
For Smoke Shop chef/owner Andy Husbands, fried chicken is the one non-barbecue item that must be on the menu at a barbecue restaurant: “You think Southern and barbecue, you think fried chicken.” He uses his Sexy Gravy, made with roasted chicken stock and three types of chilies for a rich, smooth taste—“like a velvet blanket, just like George Costanza always wanted,” he says. The gravy accompanies the chicken, which is brined in buttermilk, Frank’s RedHot sauce and salt for three days before it’s coated and fried to give it a crunchy exterior. It comes with a barbecue ranch dressing and your choice of two sides, but Husbands prefers collard greens and a slaw.
$22 at The Smoke Shop, 1 Kendall Square, Cambridge (617-577-7427) thesmokeshopbbq.com
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