'fried chicken' on Serious Eats

A Sandwich a Day: Fried Chicken at Bobwhite Lunch and Supper Counter

East Village newcomer Bobwhite Lunch and Supper Counter styles itself as a casual Southern café, but its commitment to quality food is a little more serious. The Southern classic fried chicken ($8.50) is served on a soft, lightly toasted bun with a smattering of sweet pickles. It tastes a lot like a fast food fried chicken sandwich—fitting for when that craving strikes—and elevated, all at the same time. More

Flushing: A Chicken Fight At Debasaki

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. More

Van Horn, a Southern Sandwich Shop with Pimento and Fried Chicken in Cobble Hill

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. More

Fast Food International: BBQ Chicken

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. More

Fast Food International: Kyedong

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. More

Fast Food International: Kyochon

"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. More

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