Fried Chicken is great. It’s a meal that brings one back to childhood. Ah, yes. I can practically hear dad now, “Get out of the kitchen! There’s not enough room!” His frustration with us being underfoot was warranted. We just couldn’t resist the smell coming from that cast iron skillet. Carefully dredged chicken, mashed potatoes off to the side staying warm, and of course that bit of steamed broccoli. Whatever, add enough butter and it will be fine.

Alright, so come to K Point on Thursday and get some fried chicken. You’ll be served a leg quarter or a breast (tell your bartender - white or dark meat), with some pickled green tomatoes and your choice of two sides: cornbread, coleslaw, jalapeno cheddar grits, garlic mashed potatoes, or black bean avocado salad.

How the chicken is going to be prepared: We’ll get whole birds from Amanda’s Pasture Poultry and cut them up - two breasts, two legs (so we may run out of one or the other the night you show - we’re preparing equal parts of each). We’ll then brine them for a day, take them out and pat them dry and carefully dredge them in seasoned flour, buttermilk, and more seasoned flour. Into the fryer they go and serve ‘em up.

We can only brine so much chicken, so come early or we may run out of your preferred cut!

Dinner is $15. See you soon!