You have to give Chef Robert Stehling credit. After taking a bad review beating (“Chick’s Fry House is all hype and no heat“) for his Chick’s Fry House restaurant back in August, he’s done his best to turn the situation around. First he made sure to put hand cut fries on the menu after City Paper critic Allston McCrady noted their absence, and last month he gave the people what they really wanted — hot chicken. His efforts appear to be working.
After successfully debuting hot chicken every week last month, the restaurant says Hot Chicken Tuesdays were so successful, it will continue offering them through December. The hot chicken is the same price as Chick’s regular chicken, cooked to order, and served by the piece or by the basket. The hot chicken comes with a slice of Martin’s potato bread and bread & butter pickles.
“We’ll also be offering hot chicken platters on our catering menus too for those who dare,” says publicist Laura Ryan.
Last month each week’s hot chicken got progressively hotter as Stehling worked to make his birds “face-meltingly hot.” Will he do it again this month? Find out tomorrow when December’s Hot Chicken Tuesdays begin.
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