A Southern mainstay meets Eastern influences at UNI, where executive chef and partner Tony Messina brines the bird in kimchee and buttermilk for 12 hours before dredging it in a signature spice rub and frying it not once, but twice. “It’s left to cool overnight and then refried, which makes the coating extra crispy,” he notes. The tender morsel is served atop a waffle, which has a touch of nuttiness thanks to kinako flour. “It’s certainly not like eating a teaspoon of peanut butter,” Messina says, “but you do get a roasted bean flavor.” Sancho peppercorn-infused maple syrup and a miso-Sriracha butter lend a spicy edge. If you can’t take the heat, call out to the kitchen. Messina’s suggestion? “At the end of the day, I don’t think there’s a much better combination than fried chicken and a cold beer.”
$16 at UNI, 370 Comm. Ave., Boston (617-536-7200) uni-boston.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
UNI
A Southern mainstay meets Eastern influences at UNI, where executive chef and partner Tony Messina brines the bird in kimchee and buttermilk for 12 hours before dredging it in a signature spice rub and frying it not once, but twice. “It’s left to cool overnight and then refried, which makes the coating extra crispy,” he notes. The tender morsel is served atop a waffle, which has a touch of nuttiness thanks to kinako flour. “It’s certainly not like eating a teaspoon of peanut butter,” Messina says, “but you do get a roasted bean flavor.” Sancho peppercorn-infused maple syrup and a miso-Sriracha butter lend a spicy edge. If you can’t take the heat, call out to the kitchen. Messina’s suggestion? “At the end of the day, I don’t think there’s a much better combination than fried chicken and a cold beer.”
$16 at UNI, 370 Comm. Ave., Boston (617-536-7200) uni-boston.com
9 of 9
View All Events
Related Articles
A Final Bow
If you’ve ever had a Hoodsie Sundae Cup...
Tigers Love Pepper, They Hate Cinnamon
Artisan Approach
Building Something New in Allston...
Comfort, Enjoy
A stalwart expands to a neighborhood in transition...
28 Days Later
The evil genius behind jm Curley’s foie gras-glazed jelly donut may not seem the likeliest candidate to co-found a wellness app...
Ports to Call
Whoever loves chocolate (and who doesn’t?) needs to know about port...
Architect of a Meal
Scelfo's Designs for Alden & Harlow...
Spice Route
With bold Turkish fare, Sarma makes an impressive debut...