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service was great and the decor isdated but very functional. our dinner for 3 with two glasses of wine and a mixed drink was $71 before tip. Thanks for all the support & good times for the last 5 years Well still serve fried chicken on Mondays at. the only watch out is they do not take credit cards so you need to have some cash with you. Southwest Rollups 10.99 Crispy flour tortillas filled with chargrilled chicken breast, black beans and corn in creamy Jalapeño jack cheese with red peppers and cilantro. if i ever get tired of the fried chicken i might have to try some of them. 7.99 Mozzarella cheese wrapped in egg roll skins and quick fried. they have many other entrees, all served family style. the only thing note top rate is the green beans which i would describe as ok. this particular night i saw they had chicken and dumplings as an entree so i got a side of them as well. Brisket, burnt ends, pulled pork, spicy sausage, and St. they have desserts but we never get that far. The main draw at Highland Fried is the fried chicken, but barbecue plays a strong supporting roles. they also have home made biscuits with real apple butter. The menu consists primarily of fried chicken and BBQ, which no one can truly get upset about.

In truth though, only the cocktails are really tiki-themed. it comes with slaw and beets as an appetizer and mashed potatoes and gravy and green beans served family style. Highland Fried is the tiki version of the Somerville staple, Highland Kitchen. Were talking about feel good food fried bird that just happens. Published by Clarkson Potter, a division of Random House LLC.We have been here several times and always get the same. We brew delicious, award-winning beers and fry up the crispiest, juiciest hot chicken around. Rest the chicken on the rack and serve with your favorite biscuits. Working in batches, fry the chicken until the internal temperature of the white pieces reaches 160☏, and the dark pieces reach 165☏, on a deep-fry thermometer (13 to 14 minutes for breasts and 16 to 17 minutes for thighs).

Remove the chicken from the buttermilk (don't rinse it!) and dredge the chicken in the flour mixture. Set a wire rack on top of a rimmed baking sheet and set aside. MAKE THE DREDGE: In a large bowl, whisk together the flour, cornstarch, Maseca, salt, paprika, onion powder, garlic powder, coriander, celery salt, and pepper.įRY THE CHICKEN: Fill a large pot halfway with oil and heat to 350☏. Drain and discard the brine, pour the buttermilk over the chicken, cover, and refrigerate overnight or up to 24 hours. Add the chicken, cover, and refrigerate overnight or up to 24 hours. Play icon The triangle icon that indicates to playġ cup Maseca (instant Mexican corn flour) or masa harinaġ ½ teaspoons freshly ground black pepperīRINE THE CHICKEN: In a large bowl, whisk the salt with 8 cups cold water.