So some restaurant
folk reached into a hat filled with pieces of paper
listing things one
might fry and pulled out donuts and
fried chicken. Only way to explain how they came up with
this weirdly logical concept.
fry up some one-of-a-kind donuts and chicken - as far
outside the norm as they are delicious.
Federal Donuts came to pass.
Donuts come two
ways - cooked to order hot from the fryer, or fancy
topped with wild and intense flavors. Today I had
"razzberry balsamic" and s'more. Flavors change on
whim. In the mix, banana caramel, key lime, spicy
chocolate and many more.
On a busy day,
Federal Donuts starts frying chicken at noon and runs
out as soon as 12:30. More often, they'll still
have chicken till one or one thirty.
This is great
chicken. It starts off Korean style - soaked in
brine over night, and fried twice, the second time to
order. It can be ordered dry or glazed. Dry gets
tossed in spice mixes such as Middle Eastern Za'atar, my
favorite, buttermilk ranch or a spicy harissa. Glazed
choices are chili garlic and honey ginger.
Orders are sold by
the half chicken and come with a honey soaked donut and
teeny, tiny Japanese pickle slices I could eat by the
jar full. I always buy an extra za'atar, stick it
in the refrigerator to eat cold the next day.