At long last, chef Sean Brock has added fried chicken to the menu at Husk Nashville. Eater Nashville talks with Brock about the recipe and learns that he picked up a technique "typically used in shady places" to perfect his recipe: pre-breading the chicken. Brock was experimenting with fried chicken recipes back at Husk in Charleston, and has kept the recipe in R&D for three years since. Finally ready, the Husk Nashville fried chicken is still in a "trial run," Brock tweets, with a limited quantities being available at lunch only. Brock describes the chicken as a mixture of several styles including "gas station, honky tonk, Colonel Sanders, Husk five fat, hot chicken, and buffalo wings."
Brock also tells Eater Nashville that the fried chicken is eventually going to be a part of a "plate lunch" at Husk Nashville. Says Brock: "Monday through Friday, lunch only, we'll do a $12 'meat and two' special, and the protein will stay the same for each day of the week. We're planning on having roast beef, fried chicken, meat loaf, pork chops, and fried catfish." The chefs says the meat and two lunch could debut as early as next week.
· Sean Brock Unleashes His Fried Chicken at Husk Nashville [Eater Nashville]
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