Leading up to September's Best of Dallas® 2016 issue, we're sharing (in no particular order) our 100 Favorite Dishes, the Dallas entrées, appetizers and desserts that really stuck with us this year.
When it comes to staples of Southern cuisine — or American fare in general — there may be none greater than fried chicken. Variations of battered and coated birds submerged in hot grease abound in Dallas, and range from fast casual stand-by to elegantly plated poultry creations. Occasionally, we find great fried chicken in an unexpected spot, such as a barbecue joint like Slow Bone.
Coming from a restaurant known for smoking meats, the smokiness of Slow Bone's bird shouldn't be surprising. But just how do they get that smoky flavor in a fried meat? By smoking the water that makes the brine, natch (says pit master Jeffrey Hobbs, "with access to a smoker, it was a no-brainer.") Slow Bone's chicken bathes in the brine overnight, then gets a simple potato starch batter before the stint in a deep fryer full of canola oil. It's a chicken with enough smoke flavor to be noticed, but not so much as to overpower. The crust on Slow Bone's fried chicken has the perfect amount of crunch, whether you eat it right away or take some to go. In fact, you should order enough to do both.
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