Half a Pound of Butter: The Secret Behind The General Store’s Legendary Fried Chicken
“Get out of here with that gravy!” That’s Guy Fieri’s reaction when he tastes the chicken and waffles at The General Store in Silver Spring, Maryland — and honestly, it’s the only appropriate response to what owner Gillian Clark is doing with this Southern classic.
Housed in an 1883 building that once served as the actual general store and post office for the area, this spot just outside DC is all about celebrating American classics done right. And when it comes to their fried chicken, there’s no cutting corners. As Clark puts it, they’re “getting people to get back in touch with American food like collard greens, cornbread” — and of course, some seriously committed fried chicken.
The 24-Hour Commitment
This isn’t your quick weeknight fried chicken. The process starts with a buttermilk marinade spiked with hot sauce and crushed garlic — and here’s a key detail from Clark: the garlic is crushed, not chopped. “This is just going to give an overtone of garlic but not an overwhelming,” she explains. “This isn’t garlic hot sauce chicken.” That chicken then sits for a full 24 hours before it ever sees the fryer.
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The dredge is straightforward — flour, a good amount of salt, and fresh ground pepper — but Clark doesn’t shake off all the excess. You want that coating to hold on. And speaking of holding on, Guy noted that “the salty crunch of the breading just holds on really nice.”
The Butter Makes the Crust
Here’s where things get interesting. The frying medium isn’t just oil — it’s corn oil plus half a pound of butter. When Guy sees this, Clark explains the logic: “That’s what makes that crust so good. It’s like a piece of bread with butter on it.” The chicken fries for 8-10 minutes per side before finishing in the oven. It’s one of their number one selling items, and according to Clark, “when we run out there’s really hell to pay.”
That Gravy Though
The chicken and waffles come with something Guy called “the oddest thing I think I’ve seen” — a chicken maple syrup gravy. Clark starts with chicken stock and brown sugar (yes, really), makes a roux with butter and flour, then adds maple syrup with salt and pepper. It’s sweet, savory, and unlike anything you’d expect. If you’re a fan of creative spins on comfort food, this is up there with dishes like Chicken and Cheese Dumplings in terms of pure inventiveness.
Guy’s final verdict on the combination? “You got the sweet, you got the salty — out of this world.” He even compared the waffle to a “big crunchy bar tortilla” and made a point of rolling up the chicken with the gravy.
Tips from The General Store Kitchen
Crush, don’t chop your garlic for a subtle background flavor rather than sharp garlic punch.
Don’t shake off all the dredge — that extra coating creates the crunchy texture you want.
Add butter to your frying oil for a richer, more bread-like crust.
Finish in the oven after frying to ensure the chicken cooks through without burning the exterior.
Visit The General Store
The General Store proves that sometimes the best way forward is looking back — to buildings from 1883, to scratch cooking, and to Southern traditions done with care. It’s a different vibe from spots like IN on Crêpes in New Jersey or Carbonara Classica at Big Bite, but the commitment to craft is the same.
Find The General Store and other Triple D favorites in our restaurant directory.