BB's Crispy Chicken in Durham

I do so love a fried chicken sandwich! I have said that a few times right? Thus, when any new spot comes into my web browsing field of vision I am all over it (after the crowds and excitement about it has died down of course because, like them, yes, wait in line for them, no). Turns out this one comes with some pedigree as acclaimed local (and nationally known) chef Ashley Christensen has now turned her sights to deep fried fast food like creations to entice the masses at BB’s Crispy Chicken. And, already has TWO! stores up and running. Though, let’s be honest, even here in Durham, much like SF, the road to opening a restaurant is fraught with challenges and I am sure she has been planning this for years.

Much like Chef Moore, Chef Christensen has done the whole local, sustainable thing and then some. Opening a slew of restaurants, writing cookbooks and even hosting a food show on PBS. It takes a lot to be a chef trying to make living these days. Being able to cook well isn’t the only job requirement anymore, you gotta be a marketer, business person, self promoter, etc., etc., to sustain some kind of long lasting impact it seems. It does look like she’s making it work and I am exhausted just thinking about it.

With all that build up (no, I have not been to any of her other places but I did watch a couple episodes of her tv show) I just had to try the place after all the hoopla died down. Lucky for me, one of the new spots actually is in Durham and I don’t have to drive all the way to Raleigh to try it because I hate driving. I have said that a few times right?

Like any good eater I made sure I thoroughly perused the online menu, pouring over the choices to make sure I could get a full breadth of the options. And you know me, if I have to eat more than one fried chicken sandwich to see what they all taste like, then by all means bring it on. I don’t mind the sacrifice, it is what I do.

**classic fried chicken sandwich with pickles**

What better way to start ones trip down the deep fried hole than with the all encompassing classic. A crispy chicken breast on a toasted and buttered (they are learning!) brioche bun with crispy pickles, lettuce and Duke’s mayo. A couple things. Chef Christensen seemed to have it made her goal to come up with a coating for the chicken that can remain crispy when it comes up against all those liquidy condiments we tend to put on things. And sure enough, she really has done this quite well. After ordering all this as takeaway, when I got it home after a short drive, even the heat it was creating in the bag was not enough to dull the crunchy coating as I took my first bite. It is not like it is some extra thick layer on here either. It is a light almost tempura, beer battered kind of thing which serves the sandwich well. The large, thick pickles add a nice little sour bite. And like many a sandwich in the South they make generous use of Duke’s Mayo. Duke’s is a special kind of brand here as they use more egg yolks which makes for a creamier mayo that doesn’t separate. There is also hints of vinegar and paprika to add some “tang” as they call. It isn’t for everyone but it does work here. One small note, menu said it would have shredduce—shredded lettuce, mine just had some leafs which, honestly, I could take or leave. Otherwise, it was a real treat of fried chicken sandwich.

Of course, how could I pass up a fried chicken sandwich with pimento cheese! Something else that is a Southern staple I’ve covered before and it too is also made using the aforementioned Duke’s Mayo. I like how they put the cheese on while the chicken is hot so it gets all melty. It also means the sandwich does get kind of messy, but the chicken darn sure stayed crispy. With all the deep fried and gooey cheese and mayo this thing is kind of rich and heavy and probably could benefit with the addition of something to help cut through that a bit like shredduce or tomato—something you can get—but only as an upcharge—bummer. Still, darn good sandwich.

Something they are also making a big push on is a variety of sauces you can use to dunk your sides or slather on your sandwich. Like the above—from top left: Green Jalapeño—Tabasco green jalapeño sauce mixed with Duke’s Mayo (told ya’ it is in everything here!), Hot Honey—Tabasco buffalo style hot sauce mixed with honey, Yum Yum—a Japanese steakhouse sauce usually made of mayo, sugar, butter, paprika, ketchup, rice vinegar, garlic and onion powder and mirin, White Hot Buffalo—(not actually white) Tabasco buffalo style hot sauce, Duke’s Mayo and Tabasco scorpion sauce. These all have varying degrees of kick to them so if you are not into spice I’d suggest keeping with some of their other basic offerings like Ranch, honey mustard, bbq, etc. I like some spice and in small amounts these have some heat with does perk things up but too much will definitely overpower anything else you put them on. You have been warned! Tasty when used sparingly.

**cheese curds, sweet potato waffle fries and french fries**

Seems you can get combos of their side choices so why not try all three! It is a deep fried-a-palooza after all. I will say straight away, the regular fries were just eh. Sadly, they did not stay crispy like the chicken and were kind of a throw away to me. The waffle sweet potato fries were nice, though these are sort of on the thinner side and some were definitely overcooked. The sauces did help cover some the fry sins here. Those other little orange balls were a lot better. They are cheddar cheese curds lightly breaded with gluten free(!) panko crumbs. I do so love me some fried cheese and, of the sides, I would definitely go back to these again. One soft, squeaky bite of these and you will see they don’t even need the sauces. They are addictively poppable, which is dangerous for the waistline but tasty on the tongue.

What can I say, I am a fan of BB’s Crispy Chicken because Chef has done good and actually makes CRISPY chicken! Bonus, the sandwiches are only gonna run you $7 or $8 at most which is well within my range of not complaining for something delicious and filling. Throw in those cheese curds and I am totally down for a revisit or two or three. So now we have two chefs doing deep fried and really standing out with what they are doing with their sandwiches. If this is going to be some kind of new trend, then by all means, bring it on. Let the chefs and their deep fried sandwich offerings proliferate upon us. I do so love me some crispy, tasty deep fried stuff. I have said that a few times, right?