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    Joella’s Hot Chicken Brings Back Crispy Cod Sammie

  • Industry News February 12, 2020
    Joella’s Hot Chicken
    Joella’s Hot Chicken currently has 15 locations nationwide.

    Joella’s Hot Chicken revealed it’s bringing back a popular menu item, the Crispy Cod Sammie, for a limited time only. The Louisville-based fast casual restaurant known for its hot chicken and made-from-scratch Southern-style sides, announced the specialty sandwich will be available during the Lenten season at all Joella’s locations in Florida, Georgia, Kentucky, Ohio, and Indiana.

    From February 26 to April 12, guests can order North Atlantic Wild-Caught Cod that is double beer-battered and fried, and topped with Sweet Vinegar Slaw and Bama White Dippin’ Sauce. The Crispy Cod Sammie can be prepared with any of Joella’s six famous heat levels including Traditional Southern (no heat), Spiked Honey, Ella’s Fav, Tweener, Hot and Fire-In Da-Hole (inferno-level hot). The Crispy Cod Sammie is available Wednesday through Friday, Feb. 26 to April 7, and daily April 8 to April 12. Guests can pair the sandwich with a choice of one Southern side for $9.50.

    “For the second year in a row, Joella’s is excited to offer this seasonal favorite to our customers who are already in love with our award-winning hot chicken and Southern-style sides,” says Christina Happel, Regional Vice President of Operations for Joella’s Hot Chicken. “The Crispy Cod Sammie is the best of both worlds: full of Joella’s signature flavor yet paired with the fixin’s associated with a traditional fish sandwich.”

    Joella’s Hot Chicken currently has 15 locations nationwide: three in Florida (Largo, Melbourne, and Seminole); four in Georgia (Atlanta, Kennesaw, Newnan, and Woodstock); three in Indiana (Indianapolis/96th Street, Indianapolis/Broad Ripple, and Bloomington); four in Kentucky (Louisville/St. Matthews, Louisville/Middletown, Lexington, and Crescent Springs); and one in Ohio (Downtown Cincinnati). The sixteenth location in Mason, Ohio, is slated to open by late-February 2020.

    News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.