Fried chicken is irresistible comfort food at its best. New Yorkers not only have access to classic Southern fried chicken, but we’ve got fried chicken New York City style — infused with some of the international flavors that make our city so vibrant. By Laren Spirer.
The Redhead’s chef Meg Grace brines her bird and lets it soak in buttermilk before dropping her drool-worthly buttermilk fried chicken into the fryer. This ensures tender meat and a crisp crunch for her traditional Southern style chicken.
Momofuku Noodle Bar
If you’ve got a party of four to eight people, make a reservation for the fried chicken dinner at Momofuku Noodle Bar. You’ll get two entire fried chickens in two different styles: sweet and spicy Korean, and Southern-esque, with a hint of Old Bay. Build your own bites with accompanying veggies, herbs and mu shu pancakes.
Top Cheffer Dale Talde recently opened his eponymous restaurant in Park Slope where he puts a Korean twist on his fried chicken. It’s double fried, sliced and served nestled in a kimchee yogurt sauce adorned with mint and halved grapes.
Blue Ribbon Brasserie
The Bromberg brothers have been kind enough to share their recipe for Northern Fried Chicken in the Blue Ribbon Cookbook. Their secret? Matzo meal. If you don’t feel like making it yourself, head to Blue Ribbon Brasserie, where it’s served with greens, mashed potatoes, gravy and, as a decadent touch, honey.
Brooklyn’s Buttermilk Channel’s buttermilk fried chicken is served atop a cheddar waffle with an addictive reduction of balsamic vinegar and maple syrup. If you can manage not to eat with your hands, put them all together on your fork for the perfect bite of sweet, savory, tangy, salty and fatty.
Charles' Country Pan Fried Chicken
Charles Gabriel is the long-standing master of fried chicken in this town. He rules the roost at Charles Country Pan-Fried Chicken, where he churns out lovingly-pan fried (not deep-fried) chicken. After giving the chicken a dry rub, and a seasoned egg wash and flour dredge, he turns it repeatedly as it cooks, ensuring a flavorful, crispy crust and juicy, tender meat.