Local Resto's Fried Chicken Gets Bon Appetit Love

Big Jones named one of 10 best places for fried chicken

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    NEWSLETTERS

    TK
    Big Jones
    Expect an even longer wait for rezzies during Fried Chicken Tuesdays at Big Jones.

    Consider it your justification to indulge in some greasy goodness.

    According to none other than Bon Appetit magazine, it's possible to find legitimate southern food above the Mason-Dixon line, including right here in Chicago.

    The magazine listed Andersonville's Big Jones (5347 North Clark St) as one of the 10 best restaurants in the country for fried chicken.

    "It's a huge honor considering it's a magazine I've read for 20 years, and it's our first nod from a national publication," owner/chef Paul Fehribach says.

    Tuesdays are the only day you can get fried chicken from Big Jones, because the process is fairly intensive and takes up so much room in the kitchen. But it's that exacting process that Fehribach says makes the chicken stand out.

    Big Jones uses Gunthorp Farms birds raised on green grass, as opposed to the crowded chicken factories that supply most restaurants. The birds are brined for 24 hours before they're fried in cast iron kettles, providing a perfectly crunchy crust.

    "People have forgotten how good real fried chicken is," Fehribach says. "When you start with better ingredients, you get a better final product."

    The chicken is served alongside greens, mashed potatoes and cornbread.