Chef Dan O’Brien’s riff on this classic Tennessee sandwich caused a line out the door last week ($13). It’s not regularly available on the menu, but O’Brien has hopes of one day opening a fried chicken-centric restaurant. “We’re just playing around with it,” he says.

Egg
A single egg is sauteed in oil and served over easy. The rich gooeyness offsets the sharpness of the sauteed onions underneath the chicken.

Chicken
Chicken thighs are marinated in a buttermilk and Sriracha mixture and then dredged in a spicy flour mix before they’re deep-fried.

Pickles

Classic sweet pickle chips come courtesy of Gordy’s Pickle Jar.

Bread

An untoasted brioche bun is slathered with a tangy blue cheese sauce.

Seasonal Pantry, 13141/2 Ninth St. NW; 202-713-9866, seasonalpantry.com.

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