The 404 Kitchen opened in 2013 as a 34-seat restaurant with six seats at the bar.
A new location and a decade later, it now boasts a dining room for 130, multiple private rooms, two patios, and Gertie’s Bar, with over 700 unique whiskeys. Throughout the growth and changes, one thing has remained constant. “I want our guests to have the experience of a fine dining restaurant in an unpretentious atmosphere,” says 404 Kitchen Chef and partner, Matt Bolus. “We hope to provide an experience that feels like you are a guest in our house.”
The menu is filled with elevated southern-inspired dishes—think grilled oysters with bourbon butter, shrimp and grits, warm cornbread, trout with chow-chow, and this delectable smoked, fried chicken (which happens to be gluten-free). The Chef recommends serving fried chicken with all the proper fixings, like collard greens, mashed potatoes, gravy, and biscuits. Drink suggestions vary by time of day.
“If this is an evening meal, I would suggest an Old Fashioned—the Gertie’s Old Fashioned to be exact!” he says. “If this is more of an afternoon meal, I think a Pimm’s Cup with a slice of cucumber would be the way to go.”
(The 404 Kitchen, 507 12th Ave S. Fl. 2; the404nashville.com)
Fried Smoked Chicken
Courtesy of Matt Bolus, Chef and Partner, The 404 Kitchen
- 1-3 whole chickens: Each bird feeds 2 to 3 people.
- 1 gallon (minimum) sweet tea brine
- 1⁄2 cup (per chicken to be cooked) smoked chicken spice
- 2 cups (per chicken to be cooked) buttermilk
- 1 cup (per chicken to be cooked) gluten-free chicken dredge
Directions:
- Place a container large enough to hold the number of chickens to be cooked next to where the chickens are to be butchered. Use poultry shears to cut the chickens in half, removing the spines. Set the spines aside to use later for stock if you want. Pour the brine over the chickens. Place a piece of parchment against the surface of the brine to ensure that all the chickens are fully submerged. Put a lid on the container or wrap it tightly with cling film and place in the refrigerator overnight.
- The next day, light your Big Green Egg or smoker according to instructions. While it’s heating up, remove the chickens from the brine. Gently pat dry and season evenly with the smoked chicken spice and set on a sheet pan.
- When the smoker is ready and maintaining a temperature of 200 to 225 degrees, place the chickens on the grate with the skin side facing up. Put as many chickens as you can on the smoker at a time while keeping a small amount of space between each to ensure even air circulation. Monitor the smoker temperatures and make necessary adjustments to maintain a temperature of 200 to 225 degrees.
- Smoke the chickens until a thermometer inserted into the thigh and breast both read168 degrees Fahrenheit. Remove the chickens from heat and place on clean sheet pan or plate to chill overnight in the refrigerator.
- The next day or when the chickens are fully chilled, cut each half chicken into five parts: the wing, leg, thigh, and breast in two halves.
- When ready to cook and serve, fill your fryer with canola oil, peanut oil, or duck fat, and preheat it to 360 F (or 350 F if that is as high as it will go).
- While the fryer is heating, put your cut chicken pieces into a medium-sized bowl and pour the buttermilk all over it. Gently mix it around to make sure every piece is coated.
- Fill a separate bowl with at least 1 cup of gluten-free chicken dredge per chicken being cooked. (You may need more depending on the thickness of your buttermilk.)
- Working one piece at a time, take the chicken pieces out of the buttermilk, giving each a gentle shake to knock off any excess liquid before putting them into the dredge mix.
- Gently roll all the pieces of chicken in the dredge mix to make sure they are completely coated, even in places like the crease of the wings.
- Again, working one piece of chicken at a time, remove the chicken from the dredge and give it a gentle shake to knock off any excess dredge. (Chef tip: Using a fork for this will help not have any bald spots when going into the fryer.)
- Only place as many pieces of chicken in the fryer basket to have one layer. You do not want to stack them or have them too close because the dredge may stick pieces together as the chicken cooks, causing the crust to break off when it is removed.
- Cook the chicken pieces for 7 to 10 minutes depending on the accuracy of your fryer’s temperature. Remember, you are only reheating and crisping, not trying to cook through, so the cooking time will be much less.
- When the chicken is crispy and heated through, remove the basket from the fryer to drain the oil.
- Carefully remove each piece from the basket on to a sheet pan lined with paper towels and sprinkle the chicken pieces with a little salt just to make sure they taste perfect.
Sweet Tea Chicken Brine
(Makes enough to brine three chickens.)
- 1 tea bag
- 1⁄2 cup sugar
- 1⁄2 cup salt
- 1 large sprig rosemary
- 1⁄2 tablespoon black peppercorn
- 1⁄2 lemon, sliced
- 1 1⁄2 garlic cloves, smashed
- 1 1⁄2 quarts water
- 1 quart ice
Directions:
- Bring water to a boil and add all ingredients (except for ice). Cut off heat and let stand for 15 minutes. Strain brine over ice and mix to cool quickly. Pour over chickens, ensuring all are submerged and allow to sit overnight.
Gluten-Free Chicken Dredge
- 2 cups + 2 tablespoons rice flour
- 11 tablespoons (1⁄2 cup + 3 tablespoons) potato starch
- 10 tablespoons (1⁄2 cup + 2 tablespoons) tapioca starch
- 1⁄2 cup cornstarch
- 2 tablespoons baking powder
- 2 tablespoons paprika
- 4 tablespoons (1⁄4 cup) garlic powder
- 2 tablespoons onion powder
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
Directions:
- Combine all ingredients and whisk well until evenly distributed.
Smoked Chicken Spice
(Makes 1 1⁄2 cups)
- 1 tea bag
- 1⁄2 cup kosher salt
- 1⁄2 cup black pepper, ground
- 1⁄4 cup bourbon smoked paprika
- 1⁄4 cup garlic powder
- 1 tablespoon onion powder
Directions:
- Combine all ingredients, taking care to mix thoroughly and evenly.