When it first debuted, Husk’s fried chicken was sold only by reservation. Then it was made available to a few lucky eaters who were first to follow social media clues to the restaurant’s bar. Now a nation of eaters is going to get a crack at the celebrated dish – or at least a good view of it.
Chef Sean Brock is preparing the fried chicken on today’s episode of The Chew. The segment was shot at Husk.
Back when it was fried in fried in butter, chicken fat, bacon fat and country ham fat, the chicken was named one of the best fried chickens in the U.S. by Food & Wine. The recipe has since evolved; Brock describes the current version as a mix of styles including “gas station, honky tonk, Colonel Sanders, Husk five fat, hot chicken, and buffalo wings.”
The Chew airs on ABC at 1 p.m. After its initial broadcast, it will be archived here for online viewing.