On the heels of the fried-chicken dinners (and lunches) at Momofuku and news that Andrew Carmellini will be frying birds again, Butcher Bay has sent us its new bar menu, and guess what’s on it? Fried chicken! Chef Eric Simpson breads his bird with a combination of buttermilk, eggs, flour, and cornstarch, and slowly cooks it before throwing it into the hot fryer for crispiness. Unlike the chicken that’s paired with waffles on the brunch menu, it sits in the refrigerator before being served with a simple green-onion coleslaw. Chef Simpson says that last move was inspired by the leftovers you reach for in the back of the fridge when you come home drunk. Kind of ironic given that Butcher Bay famously serves only beer and wine and no hard liquor. But with a two-for-one happy hour from 5 p.m. till 7 p.m. and the bar menu (below) available from 5 p.m. onward, you shouldn’t have a problem working up an appetite for cold chicken.