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Lisa Garza’s Sissy’s Southern Kitchen & Bar is coming. Press releases have been teasing the open of Uptown’s newest soul-food source for the past few weeks now. A post on the Eats Blog got me thinking not so much about fried chicken itself but fried chicken condiments …
The duo will also make its own house sriracha sauce for the chicken. “I’m from the South,” says Garza. “We never put anything [such as gravy] on the chicken.” But she confesses that she loves it with hot sauce.
The quote kicked of a quick interoffice survey about fried chicken toppings. Hot sauce was the most popular response, gravy came in a close second, and one weirdo said honey, which actually sounds awesome. But I promise, Aters, I have the best fried chicken condiment of all time. It’s a lot like hot sauce but way more acidic, and it’s that tangy character that makes for a perfect pairing with fatty, fried bird.
Grab some Thai chilies from the store (or whatever your favorite capsaicin source is) and slice them into 1/4 inch rounds. Toss a quarter cup or so of the sliced peppers into a shaker bottle full of white vinegar and throw it in the fridge.
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The amount of chilies you use, and the type of pepper you choose, will drive the amount of heat you end up with. Wait at least a day, put the resultant chile vinegar on your table next to a bucket of fried chicken, and watch how fast it goes. I like to eat with a chicken thigh in one hand and that bottle in the other. It’s sublime.
