That meant the drippy queso on The Southwest sandwich did made a bit of a mess. Our sandwiches were placed directly on a papered tray and not individually wrapped. The restaurant’s commitment to reducing waste does mean that the serving style for dine-in is a little weird. You can get chicken tenders at Krisp Bird & Batter, too, but honestly, why when there are so many awesome sandwiches to choose from? Photo by Phaedra Cook Rounding out the sandwich list is The KFC-for Korean Fried Chicken, of course-with spicy chili sauce and kimchi, and The Klub, with avocado, thick-cut bacon, lettuce and tomato. Fresh cilantro, avocado and fresh jalapeños balance the cheesy indulgence.

We tried The Southwest-mainly because queso on sandwiches is irresistible. The “base model” sandwich, or the Krisp Classic, is very similar, sans the waffle. Of course, that means there’s a “chicken and waffle” option with Crystal’s Hot Sauce, maple syrup butter and slaw dressed with apple cider vinegar. There are five topping options and all have a choice of a white, wheat or waffle bun. Consuming one leaves a good feeling afterward, not a bloated and heavy one. These well-made chicken sandwiches are sizable, yet have a lightweight mouth-feel. The “base model” chicken sandwich at Krisp, The Classic. That said, it was a huge meal for two and next time around we’d drop either the fries or the salad from our order, which would have brought it below $30, easily. Two sandwiches with a Kale Salad, side of waffle fries, housemade lemonade and cold brew made with locally roasted Boomtown Coffee totaled $32.95. It’s important to head there with those distinctions in mind so there is no sticker shock. The smoked fried chicken at Prohibition (which he developed with fellow chef at the time Matt Wommack) was amazing, yet he still spent months refining his chicken sandwich recipe and serving it at pop-ups before Krisp Bird & Batter opened. McPherson spent years perfecting his fried chicken game. That would be like comparing a high-end, craft burger joint to McDonalds. Stop right now if you’re thinking this is fancied-up Chick-fil-A.

Chef Ben McPherson of Krisp Bird & Batter. That means his sandwiches start with pasture-raised, hormone- and antibiotic-free chicken from Crystal Valley Farms. He’s applying the same sensibilities regarding ingredient sourcing and quality to Krisp Bird & Batter. Its mission: to perfect the art of the chicken sandwich.īen McPherson is the chef, and his past Houston-area gigs include Batanga and Prohibition Supperclub & Bar. A look at the restaurant’s test kitchen menu indicates that waffle fries & tots will be available as side dishes.Įater has reached out to McPherson for more details on Krisp’s projected opening timeline.Krisp Bird & Batter opened in late February at 5922 Richmond just off of Fountainview.

The restaurant will serve up pasture-raised chicken stuffed into buns or served alongside freshly-made waffles.Īs far as the food is concerned, look forward to “K.F.C.” or Korean fried chicken, and a take on cordon bleu alongside McPherson’s classic crispy chicken. Now, a face familiar to Houston restaurant enthusiasts will introduce his own take on fried yard bird next year with a brand new concept.Īccording to a Facebook page launched for his new brand, Chef Ben McPherson (formerly of Prohibition Supperclub and Batanga) will open Krisp Bird & Batter at 5922 Richmond Ave at some point next year. There’s no food more classic or timeless than an excellent piece of fried chicken, but the dish has seen a real resurgence in recent years.

Krisp chicken