This story is probably best told as the fried-chicken-that-almost-got-away. Camping over in Eufala, we were as close as we were going to be, in the forseeable future, to Blakely Chicken – within an hour’s drive. It had hit my radar in an article in Garden n Gun with this quote from Linton Hopkins:
“If we follow the original definition of a three-star restaurant set by Guide Michelin—that it is an establishment worth a special journey—then Blakely is worthy of those three stars! Crisp skin and cravable flavor in an authentic place.”
I looked on line and saw that they were open until 11:00 and we headed east. Arriving around 3:30, the walk-up only restaurant looked dead. No signs of life, whatsoever. Dejected, I went back to the car and looked it up on my phone. Open until 11:00. What the heck?
So we started driving toward Dothan and my dear wife said, “what’s that?”
Next door, there was an almost brand new Blakely Chicken – it has been open since last November. The sign on the door read,
Same good cookin’, just better lookin’
We turned around, parked and walked up to the counter.
Looking at the choices on the menu, I decided on a three piece and my beloved chose a two piece. The young lady taking our orders wrote them, with a sharpie, on the boxes.
Still carry out only, we took seats at the picnic table out front. Here’s the delivery – very similar to that at Chicken Delite in Ocialla: a box, lined with wax paper with the chicken and a small bag of fries inside.
Check out that skin!
The chicken was hot, the skin was crispy (like cornbread batter) and the breast meat was tender and moist – difficult to achieve. The wings were delightfully crispy – we could have eaten a box of those, alone.
Mr Hopkins was dead on, as you would expect of a man who makes his own excellent fried chicken, at Hop’s. Definitely worth the drive. Crazy how we almost missed it…