{"id":50359,"date":"2018-11-19T08:04:05","date_gmt":"2018-11-19T14:04:05","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=50359"},"modified":"2026-04-06T11:42:55","modified_gmt":"2026-04-06T17:42:55","slug":"lucys-fried-chicken-austin-texas","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=50359","title":{"rendered":"Lucy’s Fried Chicken – Austin, Texas"},"content":{"rendered":"
\n
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Lucy’s Fried Chicken on South Congress in Austin<\/figcaption><\/figure>\n

“I‘m only eating the skins, so the chicken’s up for grabs<\/em>.”
\n~Joey Tribbiani<\/strong>
\n<\/span><\/p>\n

Several of my earliest memories of growing up in agrarian Pe\u00f1asco, New Mexico involve chickens.\u00a0 Some of those memories–such as getting viciously pecked by my Grandma Piedad’s cantankerous old rooster–were rather painful.\u00a0 Other memories, however, were of mischievous fun my brothers and I had with our friends Estevan and Gabriel Lopez.\u00a0 Once, for example, we emptied the contents of an entire can of beer onto the corn and grain mixture fed to the chickens.\u00a0 It was hilarious fun watching drunken chickens stumble about and especially seeing the old rooster become overly amorous with the young chicks but not being able to do anything about it because he couldn’t retain his balance.\u00a0 <\/span><\/p>\n

One of our favorite spectator sports, a weird sort of mix between football and professional wrestling, also involved chickens. We would catch fresh water sucker fish from the Rio Santa Barbara and toss them into the chicken coop.\u00a0 The chickens would tear the fish apart and chase each other around the coop trying to take entrails away from whichever chicken had them.\u00a0 Estevan and Gabriel, by the way, would grow up to make Pe\u00f1asco very proud.\u00a0 Estevan would become the Commissioner of the Bureau of Reclamation<\/strong><\/a> under the Obama administration while Gabriel is currently the Vice President for Research<\/strong><\/a> at the University of New Mexico.\u00a0 Not bad for a couple of small town boys who liked playing with chickens.<\/span><\/p>\n

\"\"
The Heated and Very Dog-Friendly Patio<\/figcaption><\/figure>\n

My early memories of growing up in Pe\u00f1asco also involved fried chicken.\u00a0 My mom made the very best fried chicken in town.\u00a0 She brined the chicken for hours in a mix that included buttermilk egg wash, flour and lemon.\u00a0 Other ingredients remain as secret as the Colonel’s fabled eleven herbs and spices.\u00a0 Years later when I had struck out on my own and decided to see what all the hype was all about with regards to the Colonel’s chicken, I wondered how such foul fowl could be so admired.\u00a0 It was overly greasy and in dire need of desalinization.\u00a0 Obviously, the Madison Avenue mad men had pulled a fast one on gullible Americans.<\/span><\/p>\n

It wasn’t until 2012 when my friend Bill Resnik and I visited Stroud’s<\/strong><\/a> in the Kansas City area that I finally found fried chicken as fabulous as my mom made.\u00a0 Strouds’s, whose motto involves “choking our own chickens” pan-fries its poultry to a crispy golden hue in a heavy, obviously well seasoned cast iron skillet.\u00a0 The results are a light, delicate crust that seals in moistness and flavor. After his first bite of Stroud\u2019s chicken, Travel Channel celebrity Adam Richman<\/strong><\/a> called it \u201cwhole body-licking good,\u201d meaning it is several orders of magnitude better than the Colonel\u2019s finger-licking good chicken.\u00a0 Surely, I thought, there\u00a0 may be no better chicken in America.<\/span><\/p>\n

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Fried Green Tomatoes with with Chipotle Ranch<\/figcaption><\/figure>\n

It therefore shocked me to find out chicken cognoscenti didn’t share my opinion of Stroud’s glorious fried chicken.\u00a0 Sure, they thought Stroud’s was pretty good stuff, but Eater’s panel of Southern food and fried chicken experts rated it only thirteenth in the food site’s ranking of the 75 best fried chicken places in America<\/strong><\/a>.\u00a0 Three purveyors of fried flightless fowl with a presence in Austin, Texas also made the list.\u00a0 Gus’s World Famous Fried Chicken<\/strong><\/a> was adjudged the second best fried chicken under the spacious skies.\u00a0 Right behind Gus’s–rated the third best fried chicken in the country–was Lucy’s Fried Chicken, a four-store local chain in Austin.\u00a0 We had to go there!<\/span><\/p>\n

Thematically, the Lucy’s Fried Chicken restaurant we visited in the South Congress neighborhood isn’t much fancier than the chicken coop long ago tended by Estevan and Gabriel Lopez.\u00a0 At least, the heated outdoor biergarten isn’t.\u00a0 The indoor seating space is plenty fancy with enough Pearl beer at the bar to keep the Lopez chickens stumbling about for months.\u00a0 Despite the dampness of the air on a crisp grey November day, many diners seemed to prefer the patio where as you walk in, you’ll espy a life-sized mannequin bearing an uncanny resemblance to a young Willie Nelson.\u00a0 He occupies the very front table at the expansive seat-yourself-patio.<\/span><\/p>\n

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Cornbread Muffins with Tequila Butter<\/figcaption><\/figure>\n

Willie, an avowed Austinite, actually visits Lucy’s on occasion, regaling the staff with his down-to-earth wit and wisdom.\u00a0 “He’s as nice as can be,” we were assured by our server.\u00a0 Sadly, Chris Stapleton, country music’s baddest voice, has yet to visit.\u00a0 That’s what we were told as his throaty tenor-rich rendition of Tennessee Whiskey played on the restaurant’s sound system.\u00a0 As you may have surmised, at every restaurant we visited Austin’s eclectic blend of rock and blues, country and jazz played in the background, but never so loud that you can’t have a conversation at normal voice.<\/span><\/p>\n

True to the name on the marquee, fried chicken is the specialty of the house.\u00a0 You can get it in several forms, some unique.\u00a0 For example, you can get fried chicken-based starters such as fried chicken nachos, fried chicken boudin balls, fried chicken gizzards and fried chicken livers.\u00a0 On the entrees section of the menu, you’ll find a bucket of chicken which will feed a family of four and a basket of chicken, a four piece mixed basket of fried chicken with a pickle and jalapeno.\u00a0 You’ll also find chicken tenders, fried chicken spaghetti and of course, a chicken sandwich.\u00a0 A de rigueur chicken and waffles dish is available for brunch while the kid’s menu offers up chicken legs.<\/span><\/p>\n

\"\"
Chicken Fried Steak<\/figcaption><\/figure>\n

If you prefer to give fried chicken the bird, you’ll find many other options from which to choose.\u00a0 Wood-fire-grilled oysters are a very popular draw and to a lesser extent, so are mountain oysters (look it up).\u00a0 Frankly, we were quite surprised at the diversity of the menu.\u00a0 It’s got something for everyone, including vegetarians.\u00a0 Carnivores and vegetarians alike will make quick work of Lucy’s fried green tomatoes<\/strong><\/em> (marinated in Lucy\u2019s \u201csecret buttermilk blend\u201d and deep fried, with chipotle ranch).\u00a0 Sliced to about a quarter-inch thickness, the tomatoes are sheathed in a light golden batter and are fried only long enough for the batter to adhere.\u00a0 That means the green tomatoes taste like green tomatoes–firm, not mushy.\u00a0 The accompanying chipotle ranch is better than any remoulade we’ve had with fried green tomatoes. It’s got delightful smokiness and heat.<\/span><\/p>\n

Mark Twain once said “Perhaps no bread is as good as good as Southern cornbread<\/em>.” He also said some rather unsavory things about Northerners attempting to make corn bread, but that’s a topic for another day.\u00a0 It’s a topic my New York snowed-in friend Becky Mercuri<\/strong><\/a> and I discuss often.\u00a0 More than anyone I know, Becky would have enjoyed the cornbread<\/strong><\/em> at Lucy’s.\u00a0 Studded with sweet corn niblets, this cornbread is dense, moist, sweet and absolutely delicious.\u00a0 It’s even better when you slather on the tequila butter with its garlicky, oniony\u00a0 notes.\u00a0 How we wished “butter shots” were good for you. <\/span><\/p>\n

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Four Piece Fried Chicken Basket<\/figcaption><\/figure>\n

In honor of my friend Bruce “Sr Plata” Silver<\/strong><\/a>, I had to have chicken fried steak<\/strong><\/em> at least once during our visit to Austin, so why not have the best.\u00a0 Eater<\/strong><\/a> writes “Lucy\u2019s already knows how to fry chicken to perfection, so that translates well for its chicken fried steak, served with a creamy gravy made with Pearl beer<\/em>.”\u00a0 That gravy is fabulous…just hook up an intravenous drip to my mouth good.\u00a0 Sure it’s undoubtedly unhealthy, but you only live once.\u00a0 The chicken fried steak isn’t the plate-covering slab Sr. Plata likes, but where it lacks in plate coverage, it makes up in girth.\u00a0 It’s tender enough to cut with a fork and its golden breading is crispy, salty and addictive.\u00a0 Joey Tribbiani might be satisfied with eating only the breading, but he’d be the only one.\u00a0 The chicken fried steak is served atop skin-on mashed potatoes.\u00a0 Were it not for the extra ramekin of Pearl beer gravy, the mashed potatoes would have been rather on the dry side and we like our mashed potatoes creamy and buttery.<\/span><\/p>\n

My Kim ordered the four piece mixed basket of fried chicken<\/strong><\/em> with a pickle and jalape\u00f1o.\u00a0 It’s what she would have ordered regardless of ratings or rankings.\u00a0 She’s got the attitude that no one’s impressions matter, only hers…and she’s absolutely right in feeling that way.\u00a0 Lucy’s fried chicken lived up to expectations.\u00a0 Bite into the light and crispy breading and wisps of fragrant steam waft upwards to your eagerly awaiting nostrils.\u00a0 It’s an olfactory-arousing experience that preludes some of the most delicious fried chicken you’ll ever have.\u00a0 You should know that my Kim is the anti-Joey Tribbiani, typically discarding chicken breading on sight.\u00a0 In Albuquerque who can blame her?\u00a0 Most Duke City restaurants bread their chicken so thickly you practically need a jackhammer to pierce through it.\u00a0 Not so in Austin where light breading means just thick enough to sheath the moist, juicy chicken underneath.\u00a0 This is swoon-worthy chicken, as good as any she’s ever had.<\/span><\/p>\n

\"\"
Lime Pie<\/figcaption><\/figure>\n

Lucy’s doesn’t have a dessert menu.\u00a0 It’s got a pie menu.\u00a0 Served by the slice are a number of tempting pies, including a lime pie<\/strong><\/em> (lime custard with a graham cracker crust) with no pretensions of being a key lime pie.\u00a0 It doesn’t matter.\u00a0 This is an excellent pie.\u00a0 The lime custard is dense and delicate with a pronounced, though not lip-pursing, citrusy tang.\u00a0 The graham cracker crust is light and fine, playing a supporting role to accentuate the lime flavor.<\/span><\/p>\n

The South Congress area Lucy’s is such a warm, welcoming milieu playing such great Texas music tracks that you might find yourself thinking about hibernating there until it’s time for your next meal…and since you’re already at a chicken joint, why not more chicken.\u00a0 Lucy’s is a great place for it.<\/span><\/p>\n

Lucy’s Fried Chicken<\/strong>
\n2218 College Avenue
\nAustin, Texas<\/strong>
\n(512) 297-2423
\nLATEST VISIT<\/strong>: 19 November 2018
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: N\/R
\nCOST<\/strong>: $$ – $$$
\nBEST BET<\/strong>: Chicken Fried Steak, Fried Chicken Basket, Cornbread Muffins, Fried Green Tomatoes, Lime Pie
\nREVIEW #1075<\/strong><\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

“I‘m only eating the skins, so the chicken’s up for grabs.” ~Joey Tribbiani Several of my earliest memories of growing up in agrarian Pe\u00f1asco, New Mexico involve chickens.\u00a0 Some of those memories–such as getting viciously pecked by my Grandma Piedad’s cantankerous old rooster–were rather painful.\u00a0 Other memories, however, were of mischievous fun my brothers and I had with our friends Estevan and Gabriel Lopez.\u00a0 Once, for example, we emptied the contents of an entire can of beer onto the corn and grain mixture fed to the chickens.\u00a0 It was hilarious fun watching drunken chickens stumble about and especially seeing the old rooster become overly amorous with the young chicks but not being able to do anything about it because he…<\/p>\n","protected":false},"author":1,"featured_media":50365,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[21,165,522,703,5647,567,35,553],"tags":[],"class_list":["post-50359","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-american","category-brunch","category-chicken","category-dog-friendly","category-rating-n-r","category-southern","category-texas","category-across-america"],"yoast_head":"\nLucy's Fried Chicken - 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