HOT OFF THE PRESSES

CHEF RICHARD HALES DISHES ON THE STAR OF THE SHOW AT BIRD & BONE: HIS NAME­SAKE HOT CHICKEN.

Ocean Drive - - The Source -

Chances are you’ve had Richard Hales’s fried bird once or twice be­fore, at Sakaya Kitchen or Black­brick. But have you eaten his three-day “Richard Hales Hot Chicken,” first brined for 24 hours and then hung to dry-age (akin to steak, pork, and Pek­ing duck)? Not un­less you’ve been to his ode to Amer­i­cana, Bird & Bone, at The Con­fi­dante. “Mak­ing the chicken hot is the last step in the process, but it’s all about the right amount of spice and bal­ance,” he says of his unique blend that packs 10 dif­fer­ent spices, in­clud­ing dif­fer­ent grades of paprika, dried mus­tard, cayenne, and a spoon­ful of sugar. For an added hint of sweet­ness, Florida honey is driz­zled on top of the crispy chicken, which is served along­side house pick­les and Zak the Baker coun­try bread. Win­ner, win­ner, chicken din­ner! 4041 Collins Ave., Mi­ami Beach, 305-424-1234

Chef Hales's Hot Chicken at Bird & Bone.

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