At Lincoln Park neighborhood spot Gemini, fried chicken is only available on Sunday nights, and only while supplies last. But it’s worth the journey, because this chicken gets some serious TLC during the three-day preparation process. It starts with Amish chicken, which is brined for a day in garlic powder, onion powder, paprika, cayenne, chili powder, salt, pepper and sugar before getting a buttermilk soak for another full day. It’s then dredged in flour and the same spices that went into the brine before being fried twice — once at low heat and once at high heat — to ensure a shatteringly crisp crust and juicy meat inside. It’s served alongside house-made honey hot sauce, mashed potatoes and a cheddar biscuit.
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