Courtesy of Samer Farha

There’s a new dish you might see parading around Churchkey these days. Don’t worry if you don’t see it on the menu–we don’t need those where we’re going. Besides, you’ll see it coming down the bar from a mile away: a big platter of fried chicken and donuts.

The beer-focused bar’s fried chicken dinner splits a whole chicken in three different styles: thighs and drumsticks in a classic buttermilk fried fashion, chicken tenders fried with a jerk seasoning and “General Satan’s” crispy wings (that’s executive chef Kyle Bailey’s version of General Tso’s). The family-style platter also comes with homemade biscuits with honey butter, corn on the cob topped with a spicy mayo, sesame seeds, cilantro and panko bread crumbs, as well as panzanella with heirloom tomatoes and house-made burrata.

Rounding off your meal are four donuts from executive pastry chef, Tiffany MacIsaac. They’re fried brioche donuts filled with passion fruit curd and topped with a strawberry glaze and a homemade Nilla wafer crumbling or a filled with a goat’s milk cheesecake and topped with a Cajeta glaze and pistachio dusting.

That’s all for only $42, so go ahead and don’t feel bad about ordering that second beer.

The fried chicken special is available on Wednesday nights only in limited quantities.