According to a recent article from the Seattle Eater, Cookie’s Country Chicken will expand with a second location at 314 2nd Avenue S.
A representative of Cookie’s Country Chicken was not immediately available for commentary upon What Now Seattle’s request.
According to the article, owner Brian Chandler aims to be able to open the second location in March before the baseball season begins.
“It’s a homecoming of sorts, owner Brian Chandler tells Eater Seattle. He started Cookie’s as a pop-up in Pioneer Square, and he’s always liked the neighborhood. “We’ve been really wanting to come back to Pioneer Square because we believe in it,” he says. “We believe it’s a very important part of the city’s culture and history. We’ve always been inspired by the adventurous spirit that I think is embedded in the bricks here.”
“Cookie’s will take over the Second Avenue space that used to house Pioneer Square D&E, which closed last month and was (fittingly) known for its fried chicken. The new Cookie’s is going to have basically the same menu as the Ballard location, though it might be streamlined on game days when thousands of sports fans flood the area. “We know how to fry chicken at a high volume and we’re going to bring those principles down here,” Chandler says in the Seattle Eater article.
According to an article from the Seattle Times back in 2020, “Chandler grew up along the Hood Canal, with family hikes that included fried chicken picnics. After an assortment of Northwest maritime jobs, tickets to an Outkast show brought him to Louisiana — and he stayed, cooking for oil industry crews for a couple of years. Sunday fried chicken was a contractual obligation, and he got the process dialed in quickly, after a frying nightmare involving both burned crust and raw meat.”
“His chicken involves a 48-hour process, including breaking down whole birds, a last-second dredge in the batter, and frying at 340° F to a precise color, so every piece comes out the same shade of bright golden brown.”
“Along with that beautiful chicken, sides include mac ‘n’ cheese, collard greens, and potato salad. He’s working on additions like Cajun green beans, corn casserole, red beans and rice, and fried cauliflower (for a vegetarian entree).”