Omar Flores’ Southern-inspired restaurant opened in early July and has since gained a reputation for having some of the most extravagant fried chicken dishes in Dallas. Staples include the namesake Whistle Britches, fried chicken slathered with honey butter and pepper jelly, sandwiched in a house-made buttermilk biscuit; pickle-brined fried chicken; and The Pitmaster sandwich. Flores’ inspiration for The Pitmaster sprung from a pile of leftover brisket from Pecan Lodge. “I made a couple of breakfast sandwiches for me and the wife,” the chef explains. “Brisket hash, bacon, American cheese, barbecue sauce, and jalapeños on a toasted English muffin. I had vivid dreams about that sandwich for weeks!”
A Sweet Southern bun from Empire Baking Company is slathered with Duke’s Mayonnaise.
2. BACON ONION JAM
Nueske’s applewood-smoked bacon is mixed with garlic, onion, brown sugar, molasses, maple syrup, lemon juice, and whole grain mustard for a sweet, sour, and smoky spread.
All-natural Holmes chicken is dredged in cayenne-spiced flour and then fried.
The traditional staples of cabbage, vinegar, and mayonnaise are livened up with horseradish, bread and butter pickles, cilantro, and house-pickled jalapeños.
5. BARBECUE SAUCE
Flores sweetens Carolina Treet sauce with local honey and Steen’s cane syrup.
Vermont white cheddar tops things off.