PARSON’S CHICKEN & FISH, a project from Land and Sea Dept., was founded in 2013 in Chicago’s Logan Square neighborhood. Now the home of the world famous ‘Original’ Negroni Slushy and Chef Hunter Moore’s addictive fried chicken, Parson’s is a testament to the idea that drinking and eating can be affordable, delicious, local and quick. Consistently included in round-ups of the best fried chicken in the city (and beyond), and recently named one of the best new restaurants in Chicago by Condé Naste Traveler, Parson’s Chicken & FIsh has become a Chicago staple, one that enthusiastically celebrates and embraces drinking, eating and general good times.
After a couple of delicious and super jam packed years, the team at Parson’s has finally decided it is time to give the people what they’ve been asking for since the start - take home bottles of Chef Hunter’s original recipe hot sauces to use to their heart’s content.
- ISN'T CRUNCHY
- MAKES FOOD BETTER
- IS KINDA ORANGE
5 FL OZ
A spicy (read: hot!) topping, it’s habanero chiles that give Parson’s Yellow a tropical-tinged heat. Fried garlic deepens the taste with a rich, toasted flavor, and stewed carrots lend a bit of sweetness.
- WORKS ON FOOD
- AS SEEN ON PATIO
- IS FOOL PROOF
5 FL OZ
A medium hot heat, this sauce features a piquancy, with most of the bite coming from guajillo chiles. Arbol chilies (bright and spicy peppers, similar to cayenne) add a depth of flavor, while white vinegar and slow cooked garlic combine to round out this highly acidic and robust sauce.