As I mentioned in my Roscoe’s post, the problem with a lot of fried chicken in New York is that the meat tends to be flavorless. The fried exterior may be well-seasoned and delicious, but when you get down to the meat, it’s complete blandsville. Not so at Bobwhite Counter, where the meat is as good as the fried breaded skin, if not better.
At Bobwhite, free-range, organic chicken is brined in sweet tea before it’s cooked in a pressure fryer. The end result is moist, flavorful meat with a touch of sweetness. It’s pretty much perfect, but if you prefer sweeter chicken, or want the sweet and savory effect similar to chicken and waffles, a squeeze bottle of honey is provided on the counter for your drizzling pleasure. As for the fried coating, it’s thin, and while not incredibly crunchy, it adds just enough salty crunch for each juicy bite of chicken. One order of fried chicken comes with three pieces of scrumptious chicken, a side salad, and a hot buttermilk biscuit ($10.50).
The biscuit that comes with the fried chicken is tasty, but I found it needed a little somethin’ somethin’. I was thinking butter while David insisted it was gravy. Both would have worked, but a third we didn’t think of was pimento cheese (a Southern cheese spread made with cheddar cheese, mayonnaise, and pimentos). Bobwhite’s pimento cheese biscuits ($1.75 for 1) are their buttermilk biscuits slathered with lots of thick, creamy pimento cheese. The combination is a bit heavy, but when you’re eating fried chicken, especially at Bobwhite, it’d be a shame to hold back. In fact, next time, I wouldn’t mind a little gravy on top of my pimento cheese biscuit.