Hot chicken, or “Nashville Hot Chicken” as its commonly referred, is a local specialty out of Nashville Tennessee. Traditionally, the dish features a piece of chicken marinated in buttermilk, breaded and then heavily spiced, usually using a mix involving cayenne pepper, served with pickles and white bread.
Parson’s Chicken & Fish chef Hunter Moore recently began experimenting with variations on the Nashville Hot, and a month ago debuted his own version, now available at the restaurant (on Tuesdays only.) According to Moore, he found that Nashville versions use “mostly lard, with a large amount of cayenne.” In place of the lard, “I use chicken fat”, says Moore, “and then add extra spices like roasted garlic and morita for complexity.”
The results are a hit, and this quiet Tuesday ‘off menu’ offering has developed a bit of a cult following, orders of which are often seen on every table at the restaurant on the night its offered.
Parson’s Chicken & Fish was recently nominated as the ‘Best Chicken Joint’ by WGCI, as a part of their annual Best of the Chi awards. Voting concluded on Sunday, February 16th, and the results will be announced on Friday, February 28th.
Regardless of the outcome, we are thrilled to be included and appreciate the recognition!
Chicago Magazine recently released their list of the best new bar openings in 2013, Chicago’s 20 Best New Bars, and we are thrilled to find that Parson’s Chicken & Fish made the list. We came in at number three, behind Three Dots and a Dash and Billy Sunday. Great company, yeah?
Many thanks, to the editors at Chicago Magazine – we greatly appreciate the recognition.
Also the folks at WGN Morning News recently ran a segment on the city’s top 5 cocktails, Best New Cocktails in Chicago, one of which is the Parson’s Chicken & Fish ‘Negroni Slushy’. The hosts invited the five bartenders behind the drinks to appear live on the show, to discuss the creative process behind the city’s best cocktail offerings. Bar manager and principle bartender Charlie Schott made a memorable appearance, one that no doubt found talent agents across the industry taking notice.
In their February issue, CS ran a piece, 101 Must-Try Tastes, a comprehensive survey on the best drink and food offerings in the city. Parson’s Chicken & Fish was included, citing our ‘Negroni Slushy’ as a cocktail they say is “nearing iconic Windy City status.”
Join us at Parson’s Chicken & Fish on Friday, February 14th for a Valentine’s Day celebration unlike those commonly offered by others.
Expensive prix fixe menus? Nope.
We’re instead celebrating the individual (though the romantically inclined can come to the party as well!), with cocktail and food specials that can be enjoyed alone, in tandem or with friends. Chef Hunter Moore and principle bartender Charlie Schott have devised a couple of additional offerings to celebrate and honor old St. Valentine:
Loved and Lost
- Beet Mezcal, Byrrh Gran Quinquina, Luxardo Cherry Morlacco, Acid Phosphate, Cinnamon and Chocolate Bitters
Skewered Grilled Duck Hearts
- Duck Hearts, Brown Butter Squash Purée, Pickled Mushrooms, Chives
Slagel Family Farms Steak For One
- Country Fried Steak, Mashed Potatoes and Gravy, Cider Braised Greens
Parson’s Chicken & Fish will be closing at five pm on Sunday, February 2nd. We hear there’s some sort of Super Football Bowl or something.
That said, we are taking carryout orders as normal, up until four pm on Sunday. We’ve already received a bunch of carryout orders for in-home parties, so it must be a great idea! Don’t sleep, get yours in early on Sunday, and show your guests that you know how to throw a proper football party.
Now that patio season has come to a close, Parson’s Chicken & Fish has transitioned into carry-out season. Printed carry-out menus are available at the restaurant now, in person and phone orders are being accepted as we speak.
The Year in Review
Parson’s Chicken & Fish continues to be included in year-end surveys. Urban Daddy Chicago just ran a piece, Everything That Was Important in 2013, in which we were included, alongside Honey Butter Fried Chicken, under the heading ‘You Fried and Fried’. And then our El Camino was featured in a segment, In One Word, Food Experts Describe 2013, that ran recently on the Eater site, a piece that was dominated by the word ‘fried’, as in fried chicken.
We appreciate the inclusion!
Once again it’s on….
Saturday & Sunday 9am – 3pm