Crispy, Fried Chicken History
Immigrants such as the Scots and West Africans who settled in the American South came from a rich tradition of deep-frying chicken. For the Scots, their ancestors included a long line of Fritter eaters who ate meat breaded and fried in fat. West African cuisines frequently featured poultry fried in oil, only battered and served on special occasions as a divine indulgence.
Fried chicken quickly became a Southern staple in the 19th century after it was introduced by these immigrants. Today, the tradition continues as one finds a chicken joint on nearly every city street corner. The techniques may change – from cast iron to deep fryer – but this southern delicacy appears here to stay.
Southerners will argue that absolutely nothing beats a plate of fried chicken paired with a tall, cold glass of sweet tea. These two are an unbeatable combo here in Tennessee. Six years ago, when Public House opened its doors for business, Nathan Lindley recognized this and knew without a doubt that Fried Chicken was going to be a static main entrée for years to come. However, Public House puts the ultimate southern twist on this classic. John Fleer, former chef at Blackberry Farms in Walland, TN, developed a recipe for a sweet tea brine to enhance the juiciness and keep the fried chicken moist, thus capturing the flavor of the perfect southern combo. Applying this technique in our kitchen, Public House serves one of the most delicious southern dishes around.
When a guest orders the Public House Fried Chicken, expectations are often exceeded as the server brings out a platter including a chicken breast, thigh and leg alongside our house-made hot sauce and delectable mac & cheese. Exclamations like, “Wow”, “Amazing” and “Unbelievable” are not uncommon reactions after the first bite. We’re proud to carry on the tasty southern tradition of serving fried chicken at Public House. Join us soon to experience this treat for yourself.