"For starters, Germain's Good Feather sandwich comprises chicken thighs dredged in seasoned pizza dough flour and carbonated club soda. As chef Germain explains, "Instead of a buttermilk, you're gonna get that high-level crisp on it." From there, the cutlet gets double-fried for an extra crispy exterior and succulent insides. To finish, the whole thing gets slathered in a house-made garlic Parmesan sauce, plus another layer of secret sauce, topped with arugula, tomato, house pickles, and served with a side of fries."
"Guy Fieri knows it - and proved so in an episode of his hit Food Network show " Diners, Drive-Ins, and Dives," when he swung through Gainesville, Florida for a visit to Germain's. The fast-casual Southern fried chicken restaurant focuses on the dark meat of chicken thighs in elevated chicken sandwich concepts showcasing international flavors and imaginative ingredient pairings. At Germain's, Fieri embarks on a pollo double-feature: First, he tries the Good Feather sando, then follows it with the Chicken Birria Eggrolls with consomme dip."
Guy Fieri visited Germain's in Gainesville, Florida, a fast-casual Southern fried chicken restaurant owned by Haitian-born Widlyn Germain and Shelton Seraphin. The restaurant emphasizes dark meat chicken thighs in elevated sandwich concepts and imaginative international flavor pairings. The Good Feather sandwich uses chicken thighs dredged in seasoned pizza dough flour and carbonated club soda for a high-level crisp, then double-fried and finished with house-made garlic Parmesan sauce, a secret sauce, arugula, tomato, and house pickles, served with fries. Fieri also sampled Chicken Birria Eggrolls with a consomme dip that blend global influences into inventive fried-chicken preparations.
Read at Tasting Table
Unable to calculate read time
Collection
[
|
...
]