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