Pig & Finch claims to have ‘The Best Fried Chicken EVER!’ It isn’t.
Although fried chicken has always taken a back seat to steaks and barbecue as one of Kansas City’s signature dishes, the dish has had its moments of past glory (The Wishbone, Mrs. Peters Fried Chicken). And the pan-fried bird at Stroud’s is still firmly perched on its iconic status. There’s even a new venue in town, Rye, serving excellent deep-fried chicken – and not just any ol’ fried fowl, but free-range Amish, hormone- and antibiotic-free chicken. The Rye fry isn’t inexpensive – $12 for a half-breast, leg and thigh, no sides included – but it’s a succulent, moist and gorgeously crispy take on the Midwestern classic.
Another new restaurant, Pig & Finch in Leawood, also has fried chicken on its menu, but only as a Sunday night special. It sounds like a terrific deal: three pieces of deep-fried bird sided with a hefty mound of Yukon Gold mashers and gravy, old-fashioned green bean casserole, a buttermilk biscuit and raspberry jam for $13.
So what’s the problem?
