Digging into the cluckin' awesome world of our favorite fried food.
If you love fried chicken as much as I do, living in New York makes it very difficult to satisfy the almost daily hankering I have for great fried bird. The fried chicken is pretty good at Blue Smoke, but that's because Blue Smoke chef Kenny Callahan was inspired by the visit he and I paid to one of the great fried chicken joints on this earth, Gus's World Famous Fried Chicken in Mason, Tenn. But even Kenny would admit that his bird does not really compare to Gus's. The fried chicken is also pretty damned good at Charles' Southern Style Kitchen on 155th Street and Eighth Avenue, but Charles does not season his batter at all. So the news that Allison Vines Rushing and her husband Slade, most recently of Jack's Luxury Oyster Bar, are opening up a fried chicken joint in New York makes me very, very happy. I for one will be one of their first customers when they open Dirty Bird to Go this coming Monday at 204 W. 14th Street, 212-640-4836. The Rushings are planning to soak their brined bird in buttermilk before frying in a double batter. I have no idea what that means exactly, but it sure sounds good. They're also planning to serve rotisseried chicken as well, which I'm sure will be very good as well. But does NYC really need another place to get a rotisserie bird?