Entries tagged with 'Fried Chicken'
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Fried chicken for lunch? Don't mind if we do. We noticed this street cart on a walk near the east end of Chinatown, and as we stopped to take a look, we were told by the owner that he's been selling food here for over five years.
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Debasaki in Flushing is a contender that is unfairly omitted from most "Best Korean Fried Chicken in NYC" lists. This dark horse not only has a full package of food and drinks, but beckons with an interesting riff on Korean Fried Chicken—intriguing enough io warrant a visit to Flushing.
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Artisanal pimento—ah, it was only a matter of time before it'd show up in Brooklyn. The chunky cheese spread, ubiquitous once you go south of the Mason-Dixon, is now available in Cobble Hill at the month-old Southern-themed sandwich shop
Van Horn. Owner
Jacob Van Horn and his chef Rick Hauchman—formerly of
Roberta's Pizzeria, not to mention Jacob's childhood neighbor down in Chapel Hill, North Carolina—developed the recipe with
three kinds of cheeses.
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When South Korean
'BBQ Chicken' came to NYC in 2007, it took a familiar path and set up on the international fast food row of St. Marks Place, and Chelsea; the chain followed this typical trajectory and eventually shuttered both Manhattan locations. Now, there are two remaining branches walking distance from each other in Flushing, a logical location, and one that makes no sense geographically in Sheepshead Bay.
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Just like
CheoGaJip, South Korean Kyedong Chicken also just one New York City shop in Flushing. Unlike CheoGaJip, there are no unusual pizzas on premises. Instead, this fried chicken specialist gives second billing to another animal altogether: the pig.
Pig's feet, pork belly and blood sausage round out many of the combo meals.
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It's easy to want
Red Rooster, Marcus Samuelsson's new 125th Street soul-food-with-a-twist spot, to succeed. Despite the busloads of tourists scarfing down mediocre ribs and fried chicken from nearby Sylvia's, the dining landscape in this neck of the woods is pretty grim. Can Red Rooster change the landscape of fine dining in Harlem?
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While bibimbap and bulgogi have yet to be adopted with the same fervor as pad thai or banh mi, Korean fried chicken has managed to capture a borough-spanning audience.
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Fried chicken comes in many forms: cheap and cheffy, spicy and mild, Korean and Southern. And while there may be better parts of the country for fried chicken, we've got more than a few tasty options right here in New York. So tell us: what's your favorite?
Take the poll »
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"Chicken like you've never had before" is a bold claim considering that Kyochon makes up one-third of the fried chicken trinity that's concentrated in a tight, one-block radius in K-Town. Diners can choose among Mad For Chicken, the former Bon Chon, the new Bon Chon and Kyochon, the chain that's often credited with creating the popular double-fried, sauce-lacquered style in 1991.
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Hill Country Chicken chef Elizabeth Karmel is on a mission that's close to my heart: she wants New Yorkers to have a casual fried chicken and pie joint that they can be proud of. Good timing, right? Fried chicken is, well, as hot as a Fry-o-lator full of peanut oil in New York. And pie isn't far behind.
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