The fried chicken has been a mainstay on jm Curley’s menu, but the supper dish has had many iterations through the years. The current take from chef Rhiannon Nowak comes with a housemade buttermilk biscuit that’s good for sopping up the honey mustard and barbecue sauces as well as the horseradish-based coleslaw. The main attraction—chicken—stands out: It’s soaked in buttermilk, dredged in a seasoned flour and tossed in Cajun seasoning, salt and pepper. “It seems only fitting that we pay homage to such a staple of the American diet,” Nowak says, noting jm Curley’s rep for serving comfort food with a twist. “It’s definitely something worth coming in just to try.”
$20 at JM Curley, 21 Temple Place, Boston (617-338-5333) jmcurleyboston.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
jm Curley
The fried chicken has been a mainstay on jm Curley’s menu, but the supper dish has had many iterations through the years. The current take from chef Rhiannon Nowak comes with a housemade buttermilk biscuit that’s good for sopping up the honey mustard and barbecue sauces as well as the horseradish-based coleslaw. The main attraction—chicken—stands out: It’s soaked in buttermilk, dredged in a seasoned flour and tossed in Cajun seasoning, salt and pepper. “It seems only fitting that we pay homage to such a staple of the American diet,” Nowak says, noting jm Curley’s rep for serving comfort food with a twist. “It’s definitely something worth coming in just to try.”
$20 at JM Curley, 21 Temple Place, Boston (617-338-5333) jmcurleyboston.com
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