In case you missed this story in today’s Daily Journal, Food Editor Ginna Parsons interviewed Mitch McCamey about his new restaurant, KING CHICKEN, which he’ll be opening in the former Belden Cash Grocer.
Here are key excerpts from the story:
Tupelo restaurateur Mitch McCamey has got another iron in the fire and this time the heat is on chicken.
Next month, McCamey and two of his friends – Cooper Miller, the chef at Kermit’s Outlaw Kitchen, and Joe Lowder, a dean at ICC/Belden – will open King Chicken Fillin’ Station in Belden. But four others also have their hand in the venture.
“We have this big collective working on different things in Tupelo and out of this group a lot of things are going to happen, not just restaurants but other developments,” said McCamey, who is the sole owner of KOK in downtown Tupelo and co-owner of the Neon Pig restaurants in Tupelo and Oxford.
McCamey hopes to have the restaurant up and running in January. There will be seating for about 60, including some tables on an outside deck. Right now, it looks like the hours will be 5 a.m. to 9 p.m.
“We’ll have biscuits for breakfast with our homemade sausage and fresh eggs,” he said. “But it’s going to be a chicken restaurant. We’re going to give people the best chicken we can. You come in here and you get to decide how your chicken is seasoned.”
There will be fried chicken, hot chicken, chicken sandwiches, chicken plates and chicken by the piece.
“We brine the chicken in sugar, salt and water and then we’ve come up with a special mixture of flour and meal for frying,” he said. “I just want to make ugly, delicious food. I’m at that point in my life.”