![]() ![]() Our Fries, Coleslaw, and Potato Salad are gluten free. We fry our fries in beef fat, but truth be told, a lot of vegetarians eat our fries.ĭO YOU HAVE ANY GLUTEN FREE OPTIONS? - Unfortunately, not really. Please note, we do not carry lettuce nor tomato.ĭO YOU HAVE ANY VEGETARIAN OPTIONS? - Yes, we have a secret menu item called the Veggie Sandwich and it is amazing! It has fries, coleslaw, cheese, pickles, mild rub, and coop sauce on a toasted brioche bun.ĪRE THE FRIES 100% VEGETARIAN? - No, our fries are not 100% vegetarian. However, we keep things pretty simple and we recommend you try everything as is. It brings a little sweetness and crunch to our waffles.ĬAN I ADD “X,Y,Z” TO MY ORDER? - Yes, you can customize your order. It comes in little course balls and it is used in our waffles. HOW BIG IS YOUR ORDER OF FRIES? - Our fries are 5.5 ounces, which is equivalent to a larger fry.ĭO YOU DO CATERING? - Yes we do! Please email: IS PEARL SUGAR? - Pearl sugar is refined compressed white sugar. Plus, frying in beef fat just tastes better! We strongly believe in delivering the best product possible and this is a huge part of that. People have been cooking with animal fat since the beginning of time and it is a more natural way of cooking. Beef tallow on the other hand is a saturated fat and contains a number of benefits including an excellent source of Vitamin A, D and E and Fatty Acids that you wont get from a trans fat oil. Trans fat cooking oils (vegetable oil, canola oil, peanut oil, etc) are very bad for you and after heated to 350 degrees, it create a chemical call Aldehyde. WHY DO YOU USE BEEF FAT FOR FRYING? - Beef fat is a saturated fat vs. ![]() We have looked everywhere! When it is accessible, we will make it happen, but that may not be for 2-5 years. Currently, Halal certified beef fat does not exist in large quantities for restaurants. Unfortunately, that beef fat is not Halal. However, we fry all our chicken and fries in beef fat. IS YOUR CHICKEN HALAL? - Yes, our chicken is 100% Halal certified. Make sure it’s at 350☏ or let it come back to that temperature before frying the next batch.HOW HOT IS HOT? - Our Hot is ridiculously spicy! It is no joke! Ghost pepper is the main spice in our “Hot” heat level and we estimate it is 1,000,000 on the scoville scale. Once a batch of chicken is done, check the temperature of the oil again.If you try to cook too many pieces of chicken at once, you’ll end up dropping the temperature of the oil too fast and the chicken will come out greasy and heavy. Fry the chicken in batches, making sure there is room for the chicken to float around. If it browns in about 45 seconds, it’s at the right temperature. If you don’t have a thermometer, drop a 1-inch cube of bread in the oil. Any lower and the chicken will absorb oil and taste greasy and heavy. Any hotter and the chicken will burn on the outside before it cooks all the way to the inside. You want your oil to be at a steady 350☏. Use an instant read thermometer or deep frying/candy thermometer.If you drop the chicken from a distance, the oil will splatter up and potentially hit and burn you! This way the chicken will slide into the oil effortlessly. Use tongs and hold onto the chicken until half of it is immersed in the hot oil, then let go. Never drop the chicken into the hot oil from a distance. When deep frying, slide the chicken into the hot oil.The rest time for the coating also helps the crust adhere to the chicken. Let the chicken sit for a little bit after you coat it.Just make sure to use a pan that is at least 3 inches tall because hot oil might slosh or bubble over lower sided pans. You can use any large heavy skillet or Dutch oven you have on hand. The cast iron will retain heat as you fry multiple batches of chicken. I prefer to use a heavy cast iron skillet. ![]()
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