New England style fried chicken?  Anyone who’s traveled in the deep south knows that chicken shacks, BBQ joints, home-style diners and cafeterias are renowned for their fried chicken, barbecue and other down-home southern staples.  Then there’s true southern biscuits made with soft-wheat flour.  These accompany this legendary grub as thickly as macaroni and cheese.  But pluck it all out of its home turf to the far reaches of New England mightn’t it get lost in translation?

That didn’t stop the indefatigable Jason Loring (Nosh, Rhum, Slab) from opening Big J’s Chicken Shack, the little storefront that’s located at Thompson’s Point squeezed into a retail space between all the distillers who’ve opened shop there. And let me tell you the chicken is slap yo mama good.

The promenade of shops at Thompson’s Point

Thompson’s Point is still a dusty enclave on the scrappy banks of the Fore River.  But the main building that holds the thriving distilleries and wine rooms are drawing big crowds.  At my visit, daytime mid-week, they were cramming into BJ’s.

It’s a small space with seating for 24 around communal tables.  You line up to order your food and it all comes out pretty quickly.

The box of Traditional Fried Chicken with pickles and biscuit; Brussels-kohlrabi slaw and the line to order

The chicken is super crisp— “extra crispy” in KFC lingo.  The coating is beautifully seasoned because the chicken—white or dark—is salt/sugar brined that makes it so forward tasting.  The flour must be highly seasoned, too, because the crispy coating is really tasty, not bland.  The brined chicken is dipped in buttermilk, dredged in flour and deep fried in special kettles.

You can get the traditional fried chicken, the Portland Hot or the Nashville Hot.  The former is a toned down version of the Nashville style–and that you’re advised to wear rubber gloves because it’s so fiery hot.  There’s also sandwiches, sides and sweets.

The order slip and the chicken up close

I had the traditional chicken, which comes with a cheddar biscuit and excellent house-made bread and butter pickles.   I ordered a side of Brussels and kohlrabi slaw.

I loved the chicken and the  cheese biscuit was good.  It’s not made in house but rather comes from the renown biscuit maker Michael Gagne; his 72-layer biscuit was made famous at his former Robinhood Free Meeting House restaurant  in Georgetown.

I wasn’t crazy about the slaw but that was my personal taste.  It was a kitchen sink of flavors in a very creamy dressing, but I much prefer the vinegary tang of traditional cabbage slaw.

Figgy’s chick sandwich

At Figgy’s, the fried chicken take-out place off Congress, BJ’s, it’s another kettle of fried chicken. Natalie “Figgy” DiBenedetto’s version is more southern in style cooked in deep black skillets.  Try the fried chicken sandwich topped with mashed potatoes, red slaw and wrapped up in the flakiest homemade southern-style biscuit.  As one diner sitting outside at a picnic table commented: “You mustn’t have this less than 10 days apart.”