Row 34 Introduces Fried Chicken Sundays
It remains to be seen if anyone usurp Tiffani Faison’s exemplary buttermilk fried chicken at Sweet Cheeks Q, State Park’s Nashville hot, or Cassie Piuma’s standout Turkish-style fried thighs at Sarma, but chef Jeremy Sewall is certainly up for the challenge. Adding a bit more fowl to his seafood-heavy concept in Fort Point, Sewall is launching Fried Chicken Sunday starting this week. In addition to the full menu, Row 34 will offer a fried chicken dinner special ($23) that includes pommes purèe, gravy, and coleslaw.
Sewall says the recipe is a riff on what he makes at home for his kids. Using all-natural Bell & Evans chickens, Sewall first brines then briefly roasts his birds. After letting them cool, he dredges them in buttermilk, hot sauce, and a dry mixture of flour, mustard powder, paprika, and cayenne, before frying to a golden brown.
383 Congress St., Boston; 617-553-5900 or row34.com.