When cooks get together, what do they crave?
Well, the answer is the inspiration behind Lucy’s Fried Chicken at 2218 College Ave. in South Austin.
“The idea of Lucy’s Fried Chicken came from some late-night beer drinking with a bunch of cooks,” said chef and owner James Holmes. “We were all sitting around talking about ‘Man, wouldn’t it be cool if we could go somewhere and drink some beers, maybe do a couple of shots, and eat some fried chicken.’”
The name has a dual meaning, Holmes said. The chicken recipe is from his grandmother, Lucy, but that’s also the name of his youngest daughter.
He said the key to great fried chicken is simplicity. The chicken is soaked in spiced buttermilk for 24 to 48 hours. Then, it’s dunked in spiced flour before being dropped in the fryer to cook low and slow.
Holmes also has some tips on cooking oysters, which are also favorites on the menu. Check out the video for more.