Sissy’s Fried Chicken Makes You Feel Right at Home

Main dining room (left); screen porch (right) [photos by Micah Nunley)

It’s no secret that I avoid fried chicken like a bad disease. Something about fried chicken makes me want to look, sniff, and throw it back inside the KFC container it came in. Yet Sissy’s fried chicken is something else entirely. Paired with a fresh housemade Sriracha sauce, this Lisa Garza special has that hard-to-find balance you seek in any good ‘ole piece of Southern fried chicken: crispy on the outside, juicy on the inside.

At the media lunch I attended last week, I split a family-style meal with three other persons, and it took no small amount of self control to remember my table manners and share the amazing plates provided by Sissy’s Southern Kitchen and Bar.

Jump for some more Sissy’s love.

Owner Lisa Garza (photo by Micah Nunley)

Owner Lisa Garza explains, “Growing up, Sunday afternoon was the day we’d have fried chicken. And being from the south, this was one of those things I grew up loving. My favorite birthday dinner – when I first started dating my husband – I told him, ‘I want to stay home with you, and I want a bucket of chicken and a bottle of champagne.’ There’s just something about it that takes me back to being a kid and my grandma and Sunday supper after and the whole comfort of fried chicken.”

The lovely lady behind this homey Southern kitchen and bar decided on the name “Sissy’s” because that was the term of endearment her younger brother used to call her. Back when she still owned Suze and her little brother (“Bubba”) attended school in Mississippi, there was this one day when he and his roommate had no food left in their room. Bubba told his roommate not to worry. “My Sissy will feed us,” he said. He drove all the way from Mississippi to Lisa’s restaurant with only a gas card, and left Texas that day with a whole car packed to the brim with food. Sissy made sure her Bubba wouldn’t go hungry for awhile.

Deviled eggs with crème fraiche and tobiko caviar (Photo by Micah Nunley)

Customers can rest assured that Garza and her dear friend, Chef Jeffery Hobbs, will also take care of them. The bar features plenty of old-school Southern libations like the Moonshine Punch (Original Moonshine whiskey, lemon, orange, grenadine, blackberries) and Sissy’s Tequila Sipper (El Jimador, kaffir lime, lemongrass, ginger), while the food consists of staples you can’t afford to miss. Sweet jalapeno jelly accompanies golden-brown squash puppies, the spread trio with pimento cheese and pickle chow chow goes nicely down with angel biscuits, and Grandma’s layered salad is a holy trinity of egg, cheddar, and sweet peas.

Squash puppies with whipped Texas honey guild butter and jalapeno jelly (photo by Micah Nunley)

Smart folks will bring their whole family to share the ten-piece fried chicken bucket for $20 instead of paying $11 for two pieces. Get ‘em house spiced, buttermilk soaked, pressure fried with the choice of sloppy slaw or whipped potatoes; dark, white, or mixed. It’s best to eat them out in the climate-controlled screen porch on a warm spring day, picking them up with two hands instead of using the mismatched silverware that reminds you fondly of your Grandma’s own collection.

“It’s an homage to my family and to my southern roots,” says Garza, “I was like the second mama. By third grade, I was making Sunday supper for my whole family after church. I want people to feel the same love that I shared with my siblings.”

Sissy’s officially opened on Monday, February 27. Brunch service, offered six days a week, starts in about a month.

13 comments on “Sissy’s Fried Chicken Makes You Feel Right at Home

  1. Nice review! It’s even making this place seem like a very good food-related reason why I would want to fly over.

  2. Pingback: Spotted: The Kid (Adam Gertler) at Sissy’s | SideDish

  3. There are so many things wrong with this article I scarcely know where to begin, so I’ll start by asking the same question as the first comment. Your knowledge of fried chicken is based solely on KFC? Yikes. Secondly, did Ms. Garza’s brother attend Mississippi State University, or just a random college in the state of Mississippi? Original Moonshine is a registered trademarked name and should be properly capitalized. The deviled eggs are topped with creme fraiche (fresh cream would likely be a disaster). The squash puppies are served with Texas Honeybee Guild whipped butter (again – a proper name which should be capitalized). Lastly, my Grandma’s ‘flatware’ is not mismatched, and her silverware is all matching Francis I (but we don’t use it for fried chicken).

  4. Seriously, Seriously??

    This is supposed to be about the food. Go follow the AP Stylebook on Twitter instead. Also, wow, your grandma sounds soooooooooooo elegant. But I think I’ll stick with mine and her mismatched (gasp!) art deco forks.

    @Eater, I think you mean “whose,” not “who’s.” Not a lot of meaning in your words either, ay?

    @Baited N. Switched Tee hee.

  5. Ryder,
    So, you’re saying it can either be about the food or be gramatically correct? It really can’t be both? Have we really come to accept such low standards from folks being paid to write?
    As for failing to properly recognize companies by capitalizing their names, the writer shows a cavalier attitude towards those companies who might actually benefit from the exposure.