This tiny neighborhood bar turns out an excellent rendition of the fiery Tennessee specialty. The signature dish starts with a Washington-grown chicken brined in buttermilk for 48 hours, then dredged with a secret blend of “spices and love.” Next, the kitchen crew fries the fowl in cast iron Dutch ovens, coats it in pork fat, and then bastes it with Sisters and Brothers' own hot sauce, followed by a dusting of a proprietary spice blend. Customers can choose their heat level: Naked, Mild, Heat or Insane. Orders come with bread and butter pickles, white bread and a choice of side: fries with malt vinegar aioli; smoked Gouda and Wisconsin cheddar mac ‘n’ cheese; cabbage and pepper slaw; or fried corn cotija with lime aioli.

Pro tip: If you can’t stand the heat, steer clear of even the Mild. Order it Naked.

gastrognome

Contributor