Fusspot Chili Fundraiser for Planned Parenthood

UPDATE 02/23/17: We raised $227 for Planned Parenthood in a little under two hours. Thanks, Portland!

Given what’s going on in this country, we think you might need a big bowl of comfort. So in honor of Presidents’ Day, we are stepping away from the fryer for one night only to make a big batch of our Cincinnati chili. That’s right; fried chicken is not the only thing we’re fussy about.

For those of you not familiar with the style.

To “honor” our current Commander in Grief, all proceeds will be donated to Planned Parenthood. Simply drop in to Kitchen Cru between 5:30-7:30p on Wednesday 2/22 for a bowl of chili or a coney (that’s a chili dog, for the uninitiated) and pay whatever you want for the food. Reservations not necessary- we will post on Facebook and Twitter if we run out. Beverages including beer, cider, and bubbly will also be available. Food and non-alcoholic drinks may be taken to go.

And to anyone who thinks we should shut up and keep politics out of our food, we politely decline your business. One half of Team Fusspot would have had no reproductive healthcare for over twenty years if not for Planned Parenthood and is at risk of losing her current insurance if the ACA is dismantled. We refuse to stand idly by while women, differently abled, LGBTQ, and people of color are targeted and attacked simply for existing. We hope that you understand, and if not, vaya con Dios.

TIME: 5:30-7:30p

DATE: Wednesday, March 22nd

COST: Pay what you will. We accept cash and debit/credit cards. All profits will be donated to Planned Parenthood.

LOCATION: KitchenCru, 337 NW Broadway. Come to door off the parking lot on the Southeast corner of NW Flanders and 8th.

PARKING: Street parking only. Please DO NOT park in either of the KitchenCru parking lots, or you may be towed.

BEVERAGES: Bottled water, Pellegrino soda, beer, cider, and sometimes bubbly available for purchase. All alcoholic beverages must be consumed on the premises.

Fusspot Chicken News

Hello Fusspot Friends!

We’re writing to give you the latest news and share our plans for 2017.

A couple months ago we made the switch to pre-order only, and so far it has proven to be a popular decision. People don’t have to stand in line and risk us selling out. We no longer have to turn people away at the door, and it’s easier to ensure quality when we’re able to space and pace the orders this way. Win-win!

Our current schedule is 5-7p on the first Saturday of every month. We’re booking one month at a time and consistently selling out days in advance, so make sure you place your pre-orders early. Reservations for the following month open the Monday after each fry.

Many of you have asked when we’re moving into a permanent home so you can get your fried chicken fix whenever you want. After much consideration, which included looking at numerous brick and mortar spaces available around town, we’ve decided that the answer is: not anytime soon.

What started as Howard’s personal quest to perfect his favorite fried chicken recipe unexpectedly blossomed into a successful pop-up, and we absolutely love frying for you. However, we both have other careers and aren’t quite ready to become full-time (not to mention first-time!) restaurateurs.

Frankly, when you look at the potential profit margin, especially in a city as popular as Portland has become, it’s a miracle that any restaurant manages to survive the rising rents and operating costs. We’d rather fry for you once a month than not at all, so we’ve chosen to continue on indefinitely as a pop-up rather than risk bankruptcy and burnout. We have so much respect for the full-time chefs, cooks, and owner-operators who make it work on a daily basis!

This gives us the freedom to explore other options, such as collaboration dinners and catering for special events. We’ve opened discussions about fried chicken and beer tasting dinners with a couple local breweries, so expect some exciting announcements in the new year!

Finally, thank you so much for your support and patronage. It is an honor and a joy to feed you every month.

~ Howard & Tonya


Hey Fusspot folks!

We are sold out in advance for September 3rd, so no walk-in orders will be available. In light of this and last month’s sellout, and due to the limitations of working part-time in a shared kitchen space, we are moving to a pre-order only system. We will no longer be holding any servings for walk-in orders, so the only way to get your fried chicken fix will be to order in advance. We apologize if this is less convenient, but we believe this allows us to better serve you.

See you soon!
Tonya & Howard

Fusspot Chicken Hatches in Portland, Oregon

FOR IMMEDIATE RELEASE: Thursday, April 7, 2016

Fusspot Chicken Hatches This Saturday

Portland’s newest pop-up endeavor launches out of KitchenCru Culinary Incubator this Saturday, serving $12 plates of Korean-inspired fried chicken on the bone with sesame slaw and a gochujang-based spicy sauce.

Fusspot Chicken is the brainchild of New Jersey transplant Howard Kamil and Portland native Tonya Jone Miller who explains, “After living here in Portland for a few years, Howard returned to his hometown of Fort Lee, NJ, in 2011. Apparently there’s a large Korean population there now, and whenever we’d talk he’d rave about the fried chicken take-out shops popping up in the area. I didn’t know what he was talking about. At the time I’d never heard of or tasted Korean fried chicken.”

“Howard moved back to Portland in 2012 and decided he was going to try his hand at making me ‘the chicken.’ Having nothing to compare it to, I thought that very first batch was perfect.” She adds chuckling, “Though I did think the sauce could use work.”

Kamil, however, wasn’t satisfied with the outcome of that first attempt and spent the next three years fine-tuning his recipe on nights and weekends. Miller took over sauce-making duties and came up with the simple sides. After some tastings late last year for friends and family, they moved into the KitchenCru space in February 2016.

“It took a couple months for us to scale up the recipe and adjust the process to the point where we feel confident,” reveals Miller. “You just can’t rush it, which means you have to be making something good enough that people will wait for it if they have to.”

The chicken will be served takeout style in disposable containers, though there are a limited number of first-come first-serve seats at the KitchenCru chef’s counter. Beverages including beer, cider, and bubbly will be available for purchase while you wait, but alcohol must be consumed on premises.

“We’re really excited to introduce our fried chicken to the public!” Miller continues, “it’s a simple plate of food, but it’s really satisfying. And I don’t think there’s anything quite like it in Portland.”

Fusspot Chicken’s inaugural service is this Saturday, April 9th, from 5-7p “or until it’s gone.” For the time being, they are accepting cash only but hope to be able to take credit/debit cards by their next service on April 23rd.

FB: Facebook.com/fusspotchicken Twitter: @FusspotChicken IG: @FusspotChicken

Location: KitchenCru, 337 NW Broadway, Portland, OR, 97209

Parking: On street only. Please do not park in either of the KitchenCru lots!

Entrance: Come to the door off of the parking lot on the southeast corner of NW Flanders and NW Park.

Payment: Cash only! We’re working on taking cards, but for now there’s a bank with an ATM across the street.

Media Contact: info@fusspotchicken.com