Aimee BlumeEvansville Courier & Press
EVANSVILLE – The highly anticipated Bad Randy’s Hot Chicken and BBQ Lounge has opened under the direction of chef-owner Jeremiah Galey in the former Amy’s on Franklin.
Galey had been the executive chef at Amy’s since the restaurant opened five years ago, so transitioning to his own concept went smoothly. He closed the shop for a couple weeks at the end of April for remodeling and opened again on May 15.
“We’re sill easing into everything, so every time we get comfortable, we’re rolling out something else,” Galey said. “We did the soft opening, then a little Mothers’ Day brunch to break it up. The dessert menu started May 24, and now we’re just trying to keep up with the demand and set par levels.”
What can diners expect at Bad Randy's?
At the center of the new menu is Nashville-style Hot Chicken – and thank the chicken gods, Galey is doing it correctly. Two things to understand about authentic Nashville Hot Chicken is that it is not coated with a hot and spicy breading, nor does it have a sauce.
To make Nashville Hot Chicken, hot oil is mixed with a chili-based dried spice mixture so the oil turns deep red-orange and flavorful. Then the sizzling hot fried chicken is dredged through it and out so the oil drips away and the toasted spices stick in the nooks and crannies of the coating. It stays crisp. It absolutely is not wet.
It is served, with pickle, atop a slice of white bread to catch any last drips.
Bad Randy’s chicken is offered in eight heat levels. It starts with mild Southern fried style and goes up. At every level, an additional variety of chile is sprinkled on.
- “Southern” is no heat.
- “Medium” is seasoned with a touch of cayenne, but it’s not what you’d call hot.
- “Hot” is the level at which the chicken is dredged through the hot oil and spice mix and then seasoned with additional cayenne.
- “Bubbleguts for Sure” adds a shake of habanero chile.
- “Cancel your Night” layers on ghost pepper.
- “Call the Ambulance” adds Trinadad Scorpion peppers.
- “We’ll name the Seat you Die in After You” introduces Carolina Reaper chiles.
- “XXX Bad” finally adds Dragon’s Breath peppers Galey grows himself.
Hot chicken is available as white or dark chicken quarters, as a sandwich with a fried boneless breast, or as tenders. The Georgia Gold chicken sandwich is made the same way, but with a different spice dredge that is tangy and contains a touch of mustard.
There’s a lot on the menu in addition to hot chicken. Fans of Amy’s on Franklin will enjoy being able to grab a bowl of French onion soup or brisket chili, a plate of hand-cut crab-topped fries with lemon-tarragon mayo, or Brabant fries with butter, parsley, creole seasoning and clarified butter.
Despite this decadent meatiness, there are salads, including a Green Goddess, wilted spinach, and Caesar.
On the barbecue end, you’ll find fries loaded with barbecue, and the whole hog sandwich is pulled pork topped with housemade apricot barbecue sauce, fried jalapeños, slaw, and Picama’s green jalapeño hot sauce on a brioche bun.
You can grab a burger, quesabirria tacos made with smoked brisket, a brisket BBQ Cronchwrap with queso and crunchy corn tostadas; and an American style beef and cheese with roasted sirloin, American cheese and horseradish.
Steaks at Bad Randy's
Diners said they’d miss the steaks from Amy’s, so Galey left three on the menu.
The Cast Iron Filet is bacon wrapped now, seared in a cast iron pan and finished with butter, rosemary, garlic and shallots and served with parsnip mashed potatoes and creamed spinach.
The Delmonico ribeye is also cooked in cast iron, and drizzled with an herb oil to brighten it up.
Steak frites is a sirloin steak served with the house fries and an herb butter with lots of herbs, black walnuts and other savory good things.
As much care is taken with the sides as with the entrees.
The collard greens are cooked with trim from the house Berkshire bacon and bones from the smoked pork butts. Chile and cheddar grits are made with Hatch Valley chiles from New Mexico. Delicate broccolini is topped with herbal chimichurri sauce.
Is owning his own place and having complete control all Galey dreamed of?
“Honestly I haven’t had time to enjoy it and what I got from the climb,” he said. “Right now, we have a nice Southern Pride smoker in the kitchen and we’re just utilizing barbecue as an ingredient. Next year when we get the outdoor Carolina pits lined with steel built out back it’s going to be really finished. Bit there will always be new things popping up, I designed it that way.”
Bad Randy’s Hot Chicken & BBQ Lounge
- Location: 1418 W. Franklin St.
- Phone: 812-401-2332
- Hours: Wednesday-Thursday, 4-9 p.m.; Friday-Saturday 4-10 p.m.; Sunday-Tuesday closed.
