In an unexpected turn of events, I've been eating outside a lot lately. In July. In Texas. 94 degrees never felt so good. You non-Texans out there think I am crazy, I know, but the ability to enjoy being outside in midsummer is just unheard of, especially on the heels of last year. We've got to take advantage of it while we can, and really, with some shade, fans, and maybe a mister or two throw in for good measure, it's really quite pleasant sitting outside at one of Austin's many outdoor eateries. Lucy's is one of those (yes, it has indoor seating too).
I first tried Lucy's at ACL last year and was immediately enamored. I finally got around to checking out their brick and mortar location last week. It did not disappoint. Again, crazy-tasty, and this time I tried their grits and collard greens as well, both of which were right up there with the chicken.
In keeping with my experience at ACL, their serving sizes are not meager. A basket came with 4 hearty pieces, each with ample portions of juicy meat. It was too much for any normal person to eat in one sitting (okay, maybe some people could do it, but I didn't even come close). So what to do with all those leftovers?
Cut the meat off the bone, chop it up, and make a cold fried chicken salad, that's what.
Throw in some red leaf lettuce, avocado, tomato, homemade jalapeno-ranch dressing, and the leftover pickled peppers came with the chicken, and bingo. Winner. I actually got two meals out of this and was stuffed after each one.
Lucy's, it's what's for dinner. x3.
Lucy's is my favorite chicken in town. Hey, this is Christy from epicuriosities.com. I am helping an Austin based blog called Cooking Planit which is sponsoring our AFBA cookbook, with a launch party on August 29th. If you would be interested in attending, send me your contact info to christy111luv@yahoo.com. Thanks!
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