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Fried Chicken at S.P.Q.R.

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First off, it was stunning; dark golden all around (no white spots or unevenness to the texture). The crust was thick and crunchy and well-flavored; good seasoning I imagine to be salt, pepper, and cayenne within the buttermilk crust. The meat was very moist and texturally, I appreciated the fact that as I bit into the chicken, the crunchy exterior did not crumble apart or separate itself from the meat. I hate biting into fried chicken and having bits of the crust scatter and fall apart, leaving you with naked chicken.

While we were at the counter, we saw a tray of chicken come out. It looked like it was completed and ready-to-serve and I thought it was being brought out for plating. In fact, it was getting re-fried for extra crispness. Yep - just like their famed brussels sprouts, the chicken is fried twice which explains much of its delight.

And, for the record, it is really good as left overs since I'm having a piece right now for breakfast.

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  1. Are they bone-in pieces or deboned breast?

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    SPQR
    1911 Fillmore Street, San Francisco, CA 94115

    1 Reply
    1. re: rworange

      Bone in! Picture enclosed...

       
    2. Is this a regular item on the menu now? How many and which pieces do they server? Price?

      2 Replies
      1. re: brian j

        It is Tuesday only. Six pieces. Sorry, don't the price -- we just ordered and paid. A starter of meatballs, a large plate of pasta, the chicken, and a carafe of wine was about $80.

        1. re: brian j

          I believe it is $20 for the entree. The chicken comes without any "sides" and is a thing of beauty to behold. Crispy and flavorful. Juicy. Best in class in SF.