It was a warm(ish) spring twilight. The smell of fried chicken was in the air. Or at least in my head – sometimes I get the two confused. But what better way to spend a spring evening than chowing down on expertly fried chicken? And you can even feel good about this chicken that is fried to a delicate and deliciously salty, crunchy crisp because they birds are all-natural, local and organic.
Where is this fried chicken haven of which I speak? Dirty Bird to-go on 14th Street near 7th Avenue. I ventured there last week to get the smell of fried chicken out of my head and into my hands (and stomach).
First a few words about the bird: Chicken is an every-man’s meat (for people that eat meat, that is). It’s a staple. It shows up on the dinner table all the time. Perhaps too much? That depends on what kind of chicken you’re eating, I guess.
People often get frustrated with chicken. I know the Box does. He grimmaces like a child when it’s placed in front of him at the dinner table, recoiling visibly from his plate. His sentiments are echoed in this hilarious scene from Little Miss Sunshine:
Warning: There’s some not-so-nice language in the video. So if dropping the f-bomb ain’t you’re thang, you might want to skip it.
But at Dirty Bird, there’s no reason to curse the chicken. Let me illustrate with photos:
A teeny tiny storefront, the main feature is the walk-up counter, complete with extra friendly servers. Really, these people were just so nice. I feel like I should know their names.
I ordered a three-piece dark meat sampler with garlic kale. The chicken itself was juicy and flavorful – a perfect amount of salt. The outer fry crust had me pulling all the fried bits off the bone that I could find. Plus scraping any wayward ones up that had fallen to my very cool, camping-style blue plate. It’s amazing what a little buttermilk can do. The kale mingled with some large chunks of garlic and was wading in a bath of tangy, slightly vinegar-y liquid. I scooped up every last leaf in the bowl. The kale was not overcooked and soggy, but vegetable al-dente, preserving some snap.
Also noteworthy are the Chicken Fingers: tender and juicy white meat coated in the same light buttermilk fry. If chickens had fingers, they would want these. I recommend the BBQ sauce – you can taste molasses, which adds depth to the flavor. The Mac and Cheese was off the charts. It was like hot, cheesy ice cream with pasta in it. I wanted to put it in a cone. This is a good thing.
None that I could find.
Afterward, if you need a powder room and a glass of wine, head to the bar just up the street – The Crooked Knife. Flop onto their couches and order some Cotes-du-Rhone. That’s what I did, anyway.
Overall Experience: The Big Lebowski – The Cult Classic