This was a pretty much spot on fried chicken sandwich, one with just enough spice, just enough tanginess from the bird to match the crunch and acidity of the pickles and slaw. We ended up ordering a bunch of stuff to share, and first up was one of my favorites. The Sandwich (Mild) | boneless breast, slaw, comeback sauce, pickles, butter bun There's also a sandwich option, a handful of sides, as well as a chicken 'n' waffles combination on weekends. Menu-wise, Howlin' Ray's is all about that cayenne-laced bird, which is available in six heat levels and served with traditional accompaniments of bread and pickles. Howlin' Ray's thus debuted in April to considerable fanfare and even more considerable lines. Then, in December, Zone and company revealed that they'd secured a spot in Chinatown's Far East Plaza, right next door to Pok Pok Phat Thai (which subsequently shuttered and is now Baohaus). Given the success of the truck, in October 2015 it was announced that Howlin' Ray's would be taking over the former Littlefork space in Hollywood, but the deal fell through just weeks later. He reportedly took almost a year to perfect his recipe, and eventually he and wife Amanda Chapman launched the Howlin' Ray's food truck in June 2015 after first popping up at Barrel & Ashes (Zone worked with CdC Michael Kahikina at Bouchon). Zone fell in love with the fried chicken, and subsequently spent more time in Nashville in order to learn more about it.
During his time there, he was introduced to Nashville hot chicken, a cayenne-heavy style supposedly developed in the City during the 1930s.
The Chef's road to Howlin' Ray's began in 2014, when he staged at Sean Brock's Husk.
The hottest fried chicken joint to hit LA in a while comes to us courtesy of Johnny Zone, whom I last reported on back in 2011 when he had just taken over the reins at La Poubelle.
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