The servers bussed our table and wrapped up leftovers in a flash.īottom line: The X-Hot chicken is the way to go with a habanero-spiked heat that pleases. The service: Each dish was served with a couple of Wet-Naps, but the kitchen crew noticed my fingers were still coated in rust-colored spice as I was cleaning up and brought out more. "My grandfather would get up early and sneak me a bunch of vanilla wafers in a cup with a glass of milk while I watched cartoons." "When I was a kid, my grandparents would watch me," he said. The frosty treat is a nostalgic play for Zaragoza. If that doesn't tame the heat, a creamy gelato-based bourbon vanilla wafer milkshake ($6) will do the trick. The drinks and dessert: There's an assortment of cane sugar sodas on offer, including an effervescent cherry-spiked Cheerwine ($3). However, they were all gilded with whipped butter flecked with black pepper and brown sugar, which melts into an addictive gravy-like slather. I ordered three, and two were slightly undercooked and dense. The only side that suffered was the biscuit ($3). Collards-which are sauteed and tossed with smoked ham hock, caramelized onion, salt, sugar and butter-were some of the best greens I've ever had. Red-skin potato salad erupted with tangy mustard. Elote dripped with Duke's Mayonnaise, crumbly cotija cheese and cayenne. The sides ($5 for a small, $9 for a large) were almost universally well-executed. (This is understandable as the line is constantly out the door.) By the time I got to the X-Hot pieces, I was prepared to declare this Nashville fried chicken experiment a false alarm. However, the flesh was greasy and the skin had soggy spots, usually a sign that the deep-fryer is crowded or the grease isn't hot enough. All of the meat I tried-including the breast, a cut that's notorious for drying out-was juicy to the bone. I ordered small portions of the first three spice levels and, because I'm a masochist, a large portion of the X-Hot. X-Hot is the exception the heat here comes from cayenne and a pinch of habanero. Then the crispy skin is brushed with an exclusive spice paste featuring varying levels of cayenne pepper. The hormone- and antibiotic-free birds get a dry brine (salt is rubbed inside and out) and are breaded and fried to order. Plus, there are four levels of seasoning: Naked, Classic, Medium and X-Hot. You pick dark (leg and thigh, $9-$16) or white (breast and wing, $10-$17) meat and a small (one piece of each) or large (two pieces of each) portion size. Of course, there are choices when it comes to the chicken. I do have photos below and I wanted for you to please excuse my photo of the decimation as I wanted to capture the sauces that were provided which I suggest you not miss.The food: Unlike so many restaurants that open with 50-plus dishes divided into sections with cutesy, off-putting names (appeteasers to happy endings), Budlong refreshingly serves just chicken, a few sides and beverages. For me, it doesn’t get better than The Budlong Hot Chicken if I lived closer I would be having it more often/every chance I get! I did have the cherry cola and banana pudding. I’m going to just have to use the term “bananas!” which is what I told my friend whilst on the phone with him. Juicy isn’t even the right word to describe how perfectly this chicken is cooked. I got a call and had to break into the chicken 5-10 minutes after it arrived and it was still steaming under that beautiful Nashville spiced surface. Now, please note, the chicken is hot as it comes right from the cooker. I had it middle or second from the top heat level which is perfect for me. Now as for the chicken I did order their quarter chicken plate that comes with a drum and thigh. I didn’t not feel one bit uncomfortable while eating there as I felt the social spacing is more than adequate. Due to covid, the indoor dining was limited to 3-4 tables which is understand able. They opened at 11 but was not the first one there. I know, I know, is that even possible that the chicken could be even better? But believe me it is! This was their location on Armitage. As this was my most recent visit this month of March 2021, their chicken was just as good if not better from my original visit. I went there for the first time to what I believe was one of their first Chicago locations in Broadway back in 2016. The Budlong has always been someplace I’ve kept close to me.
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |