On the Menu: Fried Chicken | CookingDistrict.com

On the Menu: Fried Chicken

Burgers and pizza have both, of late, had their moment in the culinary spotlight. Next up? Fried chicken.

The iconic American food has always popped up on some higher-end menus—a mainstay on the high-end Southern Hominy Grill in Charleston, and a much-loved fixture at The Front Porch in San Francisco.

But perhaps spurred on by the recent popularity of Korean fried chicken—as well as the sudden revival of all kinds of "lowbrow" food—the comfort food classic is all over New York, and beyond.
David Chang, the wizard behind New York's Momofuku empire, has started up reservation-only fried chicken service for lunch and dinner—both Southern-style and Korean, served with thin pancakes, four sauces, and a garden of veggies—that are now booked at every seating, more than two months out. At widely acclaimed Italian newcomer Locanda Verde, chef Andrew Carmellini just added Monday night fried chicken to his menu—though pastry chef Karen DeMasco's pies might be the real draw.

Blue Ribbon in the West Village touts its fried chicken, and its sister restaurant Blue Ribbon Sushi serves their crispy chicken with a wasabi-honey sauce. Chef-driven Southern spots like Egg do a roaring fried chicken trade, as do modern Brooklyn spots like Walter Foods. And in the rest of the country, the high-end fried chicken trend is taking hold as well, with fried chicken lunches by David Katz at Mémé in Philadelphia, and much more.

Any notable fried chicken in your area?


bclarke001 • 09/22/2009
Lucky Children.......... 1,300 + pounds of it today, along with 750 portions of MacaroniCheese. We have a four week cycle, it happens every other week.
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