But what makes it even better is that they offer buttermilk or spicy versions, they scratch-make all their sides, and the sauces they serve with the chicken (particularly the garlic aioli and spicy honey) are fantastic all on their own. It’s enough that there’s a great fried chicken shack right on the Avenue. Served with braised collards, mac ‘n’ cheese and a house-made hot mustard sauce, it’s a bold declaration of New Southern cuisine and the power of a Fryolator in the hands of a crew that isn’t afraid to use it. But it takes a special kind of twisted genius to take that culinary one-off and turn it back on itself, thereby creating the chicken-fried chicken that graces the menu at Memphis Taproom. Hence the chicken-fried steak, in all its salty, artery-clogging glory. Look, at a certain point, Americans got so good at frying chicken that we just had to branch out. Really, really crispy, juicy, salty fried chicken. Imagine a super-Wawa (the kind with a gas station), but instead of hoagies, it sells fried chicken. They’re listed as an appetizer but are a generous enough portion to serve as a main dish. The Thai chili wings at Cafe Ayla are perfectly spicy and sweet, sizable drums and flats fried hard til they’re crispy then tossed in a housemade sauce that I wish they would bottle and sell. And though it’s not technically chicken, you absolutely must order a crunch ball, a large, deep fried rice ball that you won’t soon forget.Ī post shared by Cafe Ayla Ayla, South Philly Bonus points for the option to mix sauces: we suggest Korean barbecue and and sweet chili. Good thing this kitchen knows what it’s doing, with a fried drumstick and thigh and a rotating selection of sides.Ĭrunckik’n has a fried chicken for everyone: they serve up whole fried chickens, wings, tenders, and popcorn chicken. Rex has been doing Southern food for years now, and you just can’t have a serious Southern restaurant without offering some serious fried chicken. The corn grits and comeback sauce really bring it all home, though. It doesn’t take much to make a perfect plate of fried chicken, just good ingredients (which the Love always uses), and attention to detail (which the Love always has). Every other night of the week, they’ve got a pretty good fried chicken sandwich, too. Prohibition Taproom | Photo by Bondfire MediaĮvery Tuesday, Prohibition does a fried chicken and cider special with special hard ciders, whole (or half) fried birds, and seasonal, scratch-made sides. It’s served fast-food-style across a counter, and there are families in the neighborhood who’ve been eating the buckets here for three generations. This is throwback chicken - tender, juicy broasted birds (and bountiful sides) from a family operation founded back when Kentucky Fried Chicken was just a year old. If some of these newer spots represent upscale fried chicken, Speck’s (which has been around for more than 60 years) definitely falls on the casual side. Bonus: You can get it as a side as part of the weekday lunch special. But they also offer Japanese fried chicken, marinated in soy, ginger, and garlic and served with a side of spicy mayo for dipping. Lucky for us, Todd Lyons made that sacrifice, and he and his wife Laura showcase the results in this little takeaway spot, serving excellent plates of chicken drizzled with a kiss of honey to an ever-growing legion of fans. Learning to make perfect fried chicken is easy: all it takes is a decade of practice and a willingness to spend the rest of your life in pursuit of one thing. Love & Honey Fried Chicken, Northern Liberties
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