Smothered Smotherings

These little chronicles of mine are unsurpassed in their coverage of fried chicken in New York City and beyond.  Little moses, baby jesus and prophet mohammed all know I enjoy a good fried chicken.  But what happens when a fried chicken is smothered in drippings and gravies?  Does it then become something other than just fried chicken?  Probably.

The other evening I partook in a smothered chicken from Amy Ruths, the famous Harlem institution, which I had visited long ago in the part.  How was my smothered chicken?  It was pretty good.  The gravinous drippings were enjoyable enough.  But I felt slightly underwhelmed.  Would a smothered pork chop have been better?  I had a wonderful smothered pork chop at now defunct Margie's Red Rose.  Should smotherings perhaps be confined to pork, whereas fried chicken should abstain from the dumps of gravy?  I feel compelled to consider and test out these ideas.  More smothered adventures to come...

Amy Ruth's, Harlem