The new KFC "Double Down" Sandwich debuts April 12. (Photo: KFC)
Two pieces of bacon. Two melted slices of Monterey Jack and Pepper Jack cheese. And a secret sauce. Pile that between two fried, boneless white meat chicken fillets and you've got the latest artery-clogging concept from KFC—the Double Down Sandwich.
Yet somehow we think it could be done better.
Several Chicago restaurants already make some of the best fried chicken I've ever eaten in my life, so it wouldn't be a stretch for them to create their own versions:
Big Jones: Tuesdays are Fried Chicken Night at the soulful Andersonville spot. Chef Paul Fehribach could easily use his cornmeal-crusted Gunthorp Farms chicken as the "bun" and stuff it with his sugarcane-cured pork belly.
Luxbar: There's already a Buttermilk-Fried Chicken Club on the menu at the luxury sports lounge. It's topped with Applewood-smoked bacon, onions and tomatoes, so all they have to do is dump the bread and add another fillet.
MK: The roasted chicken here is naturally raised, juicy and well-seasoned in a thyme jus. All it would need is MK's signature bacon butter sauce in the middle. Of course, you'd have to order the Pomme frites with truffle cream to complement.
one sixtyblue serves fried chicken every Wednesday. (Photo: one sixtyblue)
one sixtyblue: Each Wednesday in the bar you'll find Amish-raised chicken that's been flavored with espresso grinds and gumbo file, then fried until golden. How nice would that be over the Applewood-smoked cheddar and grilled Applewood country bacon?!
The Southern: It takes 48 hours for chef Cary Taylor to brine his buttermilk-fried chicken, so you know it's off the hook. Add the smoked bacon (from the signature Southern burger) and a side of hand-cut fries, and you've got a meal.
Table Fifty-Two: And it would be interesting to see Art Smith pile the Berkshire hog pork belly between fillets of his infamous buttermilk fried chicken.
The chefs will probably never do this, but hey, a girl can dream, right?!
No comments:
Post a Comment