Martha’s Fried Chicken is deep fried in duck fat and served in a custom bucket with elevated sides
Photo Credit: Rachel Enneking
Duck Fat-Fried Chicken
Petite Chou Bistro & Champagne Bar | Indianapolis
Martha Hoover
On Wednesday nights, Petite Chou Bistro & Champagne Bar brings a touch of the American South to its French cuisine- inspired menu. Alongside Chicken Paillard, Steak Frites, Mussels Meunière and the like, guests can order Martha’s Fried Chicken. The Martha in question is Martha Hoover, founder and CEO of Won’t Stop Hospitality, owner of Petite Chou Bistro and four other concepts. For the last 10 years, she’s ensured that a fried chicken night—in different iterations—has been a menu fixture at Petite Chou.
The most popular variation sees a whole chicken brined then deep fried in duck fat. “This creates an extra savory and crispy experience,” says Hoover. It’s served with “elevated sides” like Buttered Peas and Pommes Purée, and suggested pairings with different Champagnes. One more unique touch is found in the custom bucket used to serve the chicken. “The aesthetic is great with the bucket, crispy chicken, Champagne coupes, etc. Our customers love it and the celebratory atmosphere it creates,” she says. “The duck-fat fried chicken does extremely well. It is so delicious and indulgent, but beyond the taste, it’s nostalgic and fun.”
About the Author
Patricia Fitzgerald serves different roles on the Flavor & The Menu team, including writing custom content, Kitchen Collaborative chef spotlights and digital editorial content, as well as acting as a contributing editor for the print magazine. As owner of PFitzCommunications, she specializes in various areas of foodservice and hospitality, while also maintaining clients in other industries and professions. She can be reached at pfitzcommunications@gmail.com.Read More Stories by Patricia Fitzgerald
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