Refuel shares its secret for buttermilk fried chicken

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Refuel sous chef Paul Langins gave the Georgia Straight (and readers) the secret to the West 4th Avenue restaurant’s fried chicken, which appears on the menu on Fired Chicken Fridays. $18 gets you 3 pieces of chicken plus jalapeno biscuit, gravy and slaw. In summer, the deal gets better with summer takeaway baskets with 6 pieces for $35. Or you can borrow Refuel’s tips and whip up a batch at home.

Refuel starts with quality, free-run, locally-raised chicken. They marinate in buttermilk for a week then cook the chicken “sous vide” for eight hours. Chicken is then dredged in a spice flour mixture before another buttermilk bath, then flour etc. Finally, it’s fried in beef tallow.

Read more about Refuel’s fried chicken, and other Vancouver restaurants’ fried chicken here. Since I don’t spend a week on any one dinner, perfect fried chicken seems to be an ideal instance for me to benefit from economies of scale spend $18 out.

1944 West 4th Ave., 604-288-7905, Refuelrestaurant.com

Last modified: March 12, 2012

One Response to " Refuel shares its secret for buttermilk fried chicken "

  1. CB says:

    This’ll be a nice souvenir of ReFuel as the restaurant is gonzo as of March 24 to be replaced by a new chef/owner and concept.